Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp (<i>Penaeus monodon</i>)

Jiang, Shann‐Tzong; Moody, Michael W.; Chen, Hsing-Chen

doi:10.1111/j.1365-2621.1991.tb05271.x

Cited by 52 publications

(33 citation statements)

References 17 publications

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“…The optimal stability temperature of the B. subtilis JM‐3 protease was much lower than the optimal activity temperature. This discrepancy might be attributed to the protective effects of the substrate at high‐activity temperature (Jiang et al. 1991).…”

Section: Resultsmentioning

confidence: 99%

Purification and Characterization of Bacillus Subtilis Jm-3 Protease From Anchovy Sauce

Kim

2005

J Food Biochemistry

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Bacillus subtilis JM‐3 was isolated from anchovy sauce naturally fermented in an underground cellar at 15 ± 3C for 3 years. The activity of the B. subtilis protease was highest in the 40–60% ammonium sulfate fraction. The yield of the purified protease was 5.3%, and its purification ratio was 35.6 folds. The molecular weight of the B. subtilis protease was 17.1 kDa, and its Km and Vmaxvalues were 1.75 μg/mL and 318 μM 1/min, respectively. The optimal temperature for protease activity was 60C, but optimal stability temperature was 30C. The optimal pH for protease activity and stability was 5.5. Therefore, the B. subtilis JM‐3 protease was classified as an acid protease. The relative activities of the B. subtilis JM‐3 protease were 69, 21 and 1.3% at 10, 20 and 30% NaCl concentrations, respectively. The best substrate for the B. subtilis JM‐3 protease was benzyloxycarbonyl‐glycine‐p‐nitrophenyl ester followed by bovine serum albumin. p‐Toluene‐sulfonyl‐L‐lysine chloromethylketone was the strongest inhibitor followed by soybean trypsin inhibitor, but N‐ethylmaleimide did not inhibit this enzyme. The B. subtilis JM‐3 protease was therefore presumed to be a trypsin‐like serine protease.

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Section: Resultsmentioning

confidence: 99%

Purification and Characterization of Bacillus Subtilis Jm-3 Protease From Anchovy Sauce

Kim

2005

J Food Biochemistry

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“…The rate of digestion and absorption of essential amino acids during proteolysis could be determined with proper knowledge of functional activities of proteases (Eshel, Lindner, Smirnoff, Newton, & Harpaz, 1993). In recent years a number of studies have been conducted to characterize digestive enzymes of aquatic organisms, which are useful both to ascertain the maximum periods for their storage to avoid autolysis, and to develop practical applications for digestive proteases in physiology, biochemistry and food science (García-Carreñ o, 1992;Haard, 1992;Jiang, Moody, & Chen, 1991). In aquaculture, this may help the selection of feed ingredients (Lan & Pan, 1993).…”

Section: Introductionmentioning

confidence: 99%

Study of a highly alkaline protease extracted from digestive tract of sea cucumber (Stichopus japonicus)

Xue

Miao

et al. 2005

Food Research International

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“…The hepatopancreas of shrimp heads is known to have high proteolytic activities (Lu et al. , 1990; Jiang et al. , 1991; Tsai et al.…”

Section: Introductionmentioning

confidence: 99%

Partial purification of proteases that are generated by processing of the Northern shrimp Pandalus borealis and which can tenderize beef

Aoki

Ahsan

Matsuo

et al. 2004

Int J of Food Sci Tech

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The crude extracts obtained from the heads of Northern shrimps, Pandalus borealis, (adapted to cold), showed considerable collagenolytic activities. When tested for beef tenderization, resulted in an overdegradation of meat proteins, which was detected organoleptically. Subsequently, four fractions with proteolytic activity were partially purified from the crude extracts by hydroxyapatite followed by MonoQ or Superdex 200 column chromatography. Warner-Bratzler shear force values of steaks treated with three protease fractions (Q, S2, S3) at 10°C were significantly lower (P < 0.01) than that of the control and the enzyme preparations were completely inactivated after mild heat treatment. These results suggest that the potential for Northern shrimp enzymes to be used in industrial processes, particularly in the food industry, is quite large, where working at lower temperatures to prevent undesirable chemical reactions is necessary.

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Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp (Penaeus monodon)

Cited by 52 publications

References 17 publications

Purification and Characterization of Bacillus Subtilis Jm-3 Protease From Anchovy Sauce

Purification and Characterization of Bacillus Subtilis Jm-3 Protease From Anchovy Sauce

Study of a highly alkaline protease extracted from digestive tract of sea cucumber (Stichopus japonicus)

Partial purification of proteases that are generated by processing of the Northern shrimp Pandalus borealis and which can tenderize beef

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