Purification and characterization of a novel serine protease compositain from compositae (Scorzonera hispanica L.)

Abstract

In this research, a protease from the compositae (Scorzonera hispanica L.) was extracted and puriWed through (NH 4 ) 2 SO 4 precipitation, CM-Sephadex and Sephacryl S200. At the end of puriWcation by gel Wltration on a Sephacryl S-200 column, 87.11-fold puriWcation was achieved. It was shown that puriWed enzyme was homogeneous in terms of SDS-PAGE with molecular mass estimate of 30 kDa. The enzyme named compositain depicted an optimal pH of 8.0 and was stable at pH 7.0-9.0, and its optimal temperature was at 50°C. While Tween 80 (0.2 %) was activated to the puriWed protease enzyme, it was partially inhibited by 5 mM concentration of some metal salts and EDTA, PMSF, dithiothreitol, H 2 O 2 and -mercaptoethanol. The enzyme activity was stable even in the presence of detergents and organic solvents. In addition, it was investigated whether the puriWed and characterized protease enzyme would cause to congeal milk. As a result, it was determined that the compositain could congeal milk and it would be used for cheese production. The compositain had potential application in food processing.

Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

“…They are broadly classified into two major classes based on their ability to cleave N-or C-terminal peptide bonds (exopeptidases) or internal peptide bonds of the polypeptide chain (endopeptidases) [20]. On the bases of their active site and mechanism of catalysis, proteases can be divided into seven groups by the MEROPS database: serine proteases, cysteine (thiol) proteases, aspartic proteases, metalloproteases, threonine proteases, glutamic acid proteases and unknown proteases [21]. Proteases of microbial origin such as Alcalase, Neutrase, Flavourzyme are the most commonly enzymes used in producing protein hydrolysates, but others such as protease from plant (e.g., papain) and animal sources (digestive enzymes, e.g., pepsin and trypsin) are also used [12,14,17].…”

Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)

“…The type of the enzyme is the core factor affecting the performance of the hydrolysate, such as molecular weight distribution, amino acid distribution, and the residual intact protein amount, that affects their bioactivity. According to their dynamic sites and catalytic mechanism, these proteases are categorized into seven groups by the MEROPS database: glutamic acid, threonine, serine, aspartic, cysteine, Metallo, and unknown proteases (Nadaroglu & Demır, 2012). Microbial‐derived proteases, such as Neutrase, Flavourzyme, and Alcalase, are commonly used enzymes for the production of protein hydrolysates.…”

Purification and characterization of β $$ \boldsymbol{\upbeta} $$ -mannanase from Bacillus pumilus (M27) and its applications in some fruit juices

“…The many species within the genus Bacillus are potential to secrete some extracellular enzymes such as high amylase, proteases, xylanases and cellulases. So, they play an important role in many biotechnological processes (Demir et al 2011;Nadaroglu et al 2010;Nadaroglu and Demir 2012).…”