Proteinase, Aspergillus oryzae  (Synonyms: 蛋白酶)

Proteinase, Aspergillus oryzae is a serine protease that hydrolyzes peptide bonds in protein substrates, preferring alkaline conditions (optimal pH 10.5). It efficiently degrades casein, poly-L-glutamic acid, and poly-L-lysine, with activity irreversibly inhibited by diisopropylfluorophosphate (DFP) and potato inhibitor. This enzyme catalyzes proteolysis via serine residues in its active site, finding applications in food processing (e.g., soy sauce fermentation), detergents, and leather industries due to its high yield in solid-state fermentation and cost-effective production.

Alkaline protease 在 pH 10.5 时表现出最高活性 (1.0 mg/mL；10 min)^[1]。

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

9001-92-7

固体

Light yellow to light brown

蛋白酶

3.4.24.33

≥50000 Unit/g

One unit is defined as the amount of enzyme that will hydrolyze milk casein to produce color equivalent to 100 μg of tyrosine in 1 h at pH 7.0 at 37°C

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Nakadai T, et al. Purification and properties of alkaline proteinase from Aspergillus oryzae[J]. Agricultural and Biological Chemistry, 1973, 37(12): 2685-2694.

  [2]. Chutmanop J, et al. Protease production by Aspergillus oryzae in solid‐state fermentation using agroindustrial substrates[J]. Journal of Chemical Technology & Biotechnology: International Research in Process, Environmental & Clean Technology, 2008, 83(7): 1012-1018.