Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Characteristics and Action Pattern of Protease from Bacillus Subtilis Globigii CCKS-118 in Korean Traditional Soy Sauce

한국재래간장으로 부터 분리한 Bacillus subtilis globigii CCKS-118이 생성하는 pretense의 특성 및 작용양상

  • Choi, Kwang-Soo (Dep. of Food Science & Technology, Yeungnam University) ;
  • Cho, Young-Je (Dep. of Food Engineering, Sangju Polytechnic University) ;
  • Lim, Sung-Il (Dep. of Food Science & Technology, Yeungnam University) ;
  • Lee, Seon-Ho (Dep. of Food Science & Technology, Yeungnam University) ;
  • Son, Jun-Ho (Dep. of Food Science & Technology, Yeungnam University) ;
  • Choi, Hee-Jin (Dep. of Food Science & Technology, Yeungnam University) ;
  • Lee, Hee-Duck (Dep. of Food Science & Technology, Yeungnam University) ;
  • Choi, Cheong (Dep. of Food Science & Technology, Yeungnam University)
  • 최광수 (영남대학교 식품가공학과) ;
  • 조영제 (상주산업대학교 식품공학과) ;
  • 임성일 (영남대학교 식품가공학과) ;
  • 이선호 (영남대학교 식품가공학과) ;
  • 손준호 (영남대학교 식품가공학과) ;
  • 최희진 (영남대학교 식품가공학과) ;
  • 이희덕 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1996.12.31
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Abstract

The production of bacterial protease and its characteristics were investigated with Bacillus subtilis globigii CCKS-118 which was isolated from Korean traditional soy sauce. The optimum culture condition of the strain for the production of alkaline protease was as follow : 2% soluble starch, 0.2% yeast extract, 0.1% $(NH_4)_2SO_4$, 0.2% $MgSO_4$, pH 7.5, $35^{\circ}C$ and 20h rs. The optimum pH and temperature for the enzyme action of alkaline protease producing Bacillus subtilis globigii CCKS-118 were pH 9.0 and $50^{\circ}C$, respectively. The enzyme was relatively stable at $pH\;6.0{\sim}9.0$ and at temperature below $40^{\circ}C$. The activity of the enzyme was inhibited by $Hg^{2+}$ whereas $Cu^{2+}$ gave rather activating effects on the enzyme activity. The enzyme was inhibited by phenylmethane-sulfonyl fluoride indicating serine pretense metal ion group are required for the enzyme activity. Km value was $1.242{\times}10^{-4}M$, $V_{max}$ value was $25.99\;{\mu}g/min$. This enzyme hydrolyzed casein more rapidly than the hemoglobin.

한국재래간장으로 부터 분리한 Bacillus subtilis globigii CCKS-118가 생성하는 pretense 생산 최적조건은 2% soluble starch, 0.2% yeast extract, 0.1% $(NH_4)_2SO_4$, 0.2% $MgSO_4$, pH 7.5, $35^{\circ}C$에서 20시간이었다. 효소의 최적작용 pH와 온도는 pH 9.0, $50^{\circ}C$였으며, $pH\;6.0{\sim}11.0$의 범위와 $40^{\circ}C$이하에서 안정하였다. 금속이온중 $Cu^{2+}$에 의하여 활성이 증대되었으나 $Hg^{2+}$ 등에 의하여 효소활성이 저해되었다. Phenylmethylsuldonyl fluoride, ethylendiaminetetraacetic acid처리에 의해 활성이 저해되어 금속이온의 영향을 받는 serine pretense로 확인되었다. Km값은 $1.899{\times}10^{-4}M$, $V_{max}$값은 $34.36\;{\mu}g/min$이었으며, hemoglobin보다 casein을 더 잘 가수분해하였다.

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