Extracellular Protease of Penicillium roqueforti. I. Production and Characteristics of Crude Enzyme Preparation
| Autor: | H.W. Modler, J.R. Brunner, C.M. Stine |
|---|---|
| Rok vydání: | 1974 |
| Předmět: |
food.ingredient
medicine.medical_treatment Agar plate food Drug Stability Species Specificity Casein Genetics medicine Extracellular Animals Agar Bovine serum albumin Protease Chromatography Cell-Free System biology Chemistry Hydrolysis Penicillium Temperature Caseins Serum Albumin Bovine Penicillium roqueforti Hydrogen-Ion Concentration Spores Fungal biology.organism_classification Culture Media Kinetics biology.protein Cattle Animal Science and Zoology Peptide Hydrolases Food Science |
| Zdroj: | Journal of Dairy Science. 57:523-527 |
| ISSN: | 0022-0302 |
| Popis: | The proteolytic activity of various strains of Penicillium roqueforti (ATCC 10110, ATCC 6987, Japan BP-13) was qualitatively assayed by streaking a suspension of spores on the surface of Czapek-Dox agar containing 1.0% sodium caseinate and 20mM calcium chloride. Extracellular proteolytic activity was based on the precipitation of the calcium-sensitive caseins in the agar medium. Protease was produced by shake-culturing (225rpm) the various strains of fungi in Czapek-Dox broth containing .5% Proteose-Peptone No. 3 at 25 to 27C for 72 to 78h. A cell-free extract of the strain releasing the largest quantities of extracellular protease (BP-13) was prepared by centrifugation of the vegetative growth, followed by filtering the supernatant through Millipore filters. The assay for proteolytic activity was based on the amount of trichloroacetic acid-soluble nitrogen released after 9min incubation at 30C with 1.0% Hammersten casein at pH 5.75. The extracellular protease had pH optima of 3.0 and 5.5 for bovine serum albumin and casein. Maximum stability to pH occurred in the range of 3.0 to 6.0. The optimum temperature for proteolytic activity was 46C; thermal inactivation commenced at 48C. |
| Databáze: | OpenAIRE |
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