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CHARACTERIZATION OF PROTEASE FROM ASPERGILLUS ORYZAE SURFACE CULTURE AND APPLICATION IN FISH SAUCE PROCESSING

Le Van Viet Man 1
Tran Thi Anh Tuyet 1
Volume & Issue: Vol. 9 No. 5 (2006) | Page No.: 53-58 | DOI: 10.32508/stdj.v9i5.2911
Published: 2006-05-31

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Copyright The Author(s) 2023. This article is published with open access by Vietnam National University, Ho Chi Minh city, Vietnam. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

Some kinetic parameters of the purified protease from Aspergillus oryzae surface culture were determined: Km=634.5mg/L and Vmax=13.98mg/L.min. lons Na+, Zn 2+ and Fe3+ had an inhibitor effect to the enzyme activity. On the contrary, ion Mg 2+ had an activator effect. The influence of ion Ca2+ to the protease activity was more complicated. With low concentration (0.005M), this ion activated the protease; but with higher concentration (0.01M), it inhibited the enzyme activity. The purified protease was applied in fish sauce processing for proteolysis acceleration. High salt content (25%) in the fish-salt mixture decreased obviously the enzyme activity. Addition of salt and fungal protease to the fish sample with several times accelerated significantly fish proteolysis.

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