Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Production and Purification of Alkaline Protease from Bacillus sp. CW-1121

Bacillus sp. CW-1121이 생성하는 Alkaline Proteas의 생산 및 정제

  • Lee, Woo-Je (Dept. of Food Science and Technology, Yeungnam University) ;
  • Son, Gyu-Mok (Dept. of Food and Nutrition, Changwon Junior College) ;
  • Choi, Cheong (Dept. of Food Science and Technology, Yeungnam University)
  • 이우제 (영남대학교 식품가공학과) ;
  • 손규목 (창원전문대학 식품영양학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1991.08.01
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Abstract

Alkaline protease producing bacteria were isolated from soil and identified as Bacillus sp. CW-1121. It was found that the production of alkaline protease reached to maximum in 5 day of fermentation at 4$0^{\circ}C$. The enzyme was purified by ammonium sulfate precipitation, gel filtration on Sephadex G-150 and DEAE-cellulose ion-exchange chromatography. The homogeneity of the purified enzyme was verified by polyacrylamide gel electrophoresis. The enzyme was purified 5.72 fold and yield of the enzyme purification was 16.71%. When the purified enzyme was applied to sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the molecular weight was estimated to be 55, 000.

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