Purification of Mold Protease Isolated from Katsuobushi

Katsuobushi에서 분리한 곰팡이 protease 분리정제

  • Kim, Kwan-Woo (Department of Food and Nutrition, Songwon Junior College) ;
  • Yun, Tai-Uk (Department of Food Science and Technology, Chung-ang University) ;
  • Kim, Jun-Pyong (Department of Food Science and Technology, Chung-ang University)
  • 김관우 (송원전문대 식품영양과) ;
  • 윤태욱 (중앙대학교 식품가공학과) ;
  • 김준평 (중앙대학교 식품가공학과)
  • Published : 1991.08.01

Abstract

The strain OK-63 isolated from katsuobushi was cultured on wheat bran medium and the isolate was morphologically identified as an Aspergillus niger group and showed maximum pretense activity and multiplication after 6 days of cultivation. Protease was purified by ammonium sulfate fractionation. Sephadex G-100 gel filtration and DEAE-cellulose column chromatography. The purified enzyme showed single band by polyacrylamide gel electrophoresis and the purity was 150 times higer than crude enzyme. The recovery of enzyme activity was found to be 45%.

Keywords

protease;Katsuobushi;Aspergillus niger enzyme purification