Characterization and chillproofing activity of two enzymes from Streptomyces species

✍ Scribed by C. A. Etok; O. U. Eka

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 302 KB
• Volume: 36
• Category: Article
• ISSN: 0233-111X
• DOI: 10.1002/jobm.3620360204

✦ Synopsis

Two enzymes, amylase and protease of Streptomyces species were purified by a combination of ion exchange chromatography and gel filtration and characterized. The amylase had an exoaction on starch yielding maltose as a major end product and was identified as beta-amylase. The purified amylase had a molecular weight of 48,000 and was maximally active at 35 degrees C and at pH 6.0. On the other hand, protease had a molecular weight of 21,000 and was most active at pH 10.0 and at a temperature of 30 degrees C. The Km or MICHAELIS constant of amylase for maize starch was 0.333 mg/ml while that of protease for casein was 2.5 mg/ml. The feasibility of using the purified protease for various industrial application especially in the chillproofing of beer is discussed.