Purification and Characterization of An Alkaline Protease from Acetes chinensis

作     者：XU Jiachao LIU Xin LI Zhaojie XU Jie XUE Changhu GAO Xin 

作者机构：College of Food Science and Engineering Ocean University of China Qingdao 266003 P. R. China 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2005年第4卷第3期

页      面：257-261页

学科分类：090801[农学-水产养殖] 0908[农学-水产] 09[农学] 

基　　金：supported by the National Key Technology R&D Program(No.2001BA501A-26) the National High-Technology Development Project of China(2004AA625010) the Scientific Research Foundation for Returned Overseas Chinese Scholars,State Education Ministry (SRF for ROCS,SEM) 

主　　题：蛋白酶 中国 渤海 营养需要 鱼类 

摘      要：An alkaline protease from Acetes chinensis was purified and characterized in this study. The steps of purificationinclude ammonium sulfate precipitation, ion-exchange chromatography with Q-sepharose Fast Flow, gel filtration chromato-graphy with S300 and the second ion-exchange chromatography with Q-sepharose Fast Flow. The protease was isolated andpurified, which was present and active on protein substrates (azocasein and casein). The specific protease activity was 17.15folds and the recovery was 4.67. The molecular weight of the protease was estimated at 23.2 kD by SDS-PAGE. With azoca-sein as the susbstrate, the optimal temperature was 55 °C and the optimal pH value was 5.5. Ion Ca2+ could enhance the pro-teolytic activity of the protease, while Cu2+, EDTA and PMSF could inhibit its activity.