ISSN 2415-1297 (Online)   ISSN 2415-1300 (Print)
 
             
 
Volume : 26 Issue : 4 Year : 2018
 
Purification and Some Properties of Alkaline Protease from Penicillium Expansum [Med J Islamic World Acad Sci]
Med J Islamic World Acad Sci. 1994; 7(2): 100-105

Purification and Some Properties of Alkaline Protease from Penicillium Expansum

M. Umar Dahot
Enzyme and Fermentation Biotechnology Research Laboratories Department of Biochemistry. Institute of Chemistry, University of Sindh, Pakistan.

An alkaline protease was purified from culture broth Penicillium expansum by fractioning with acetone and column chromatography on Sephadex G-100 and DEAE-Sephadex A-50. The homogeneity of the final product was demonstrated on polyacrylamide gel electrophoresis in the presence of sodium dodecylsulphate which showed a single protein band. The purified enzyme had a molecular weight of about 20500 on polyacrylamide disc electrophoresis. The optimal pH and temperature for enzyme activity were found to be 10.5 and 35C, respectively. The activity was found to be enhanced by addition of cysteine, mercaptoethanol and Co2+ whereas inhibition was observed in the presence of Hg2+ and Ag2+. Addition of Ca2+, Zn2+ and Mn2+ did not produce any significant effect on enzyme activity.

Keywords: Penicillium expansum, rice husk, alkaline protease, cysteine, mercaptoethanol, activation.


M. Umar Dahot. Purification and Some Properties of Alkaline Protease from Penicillium Expansum. Med J Islamic World Acad Sci. 1994; 7(2): 100-105

Corresponding Author: M. Umar Dahot, Pakistan


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