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Some Characteristics of a Proteolytic Enzyme System of Pseudomonas fluorescens a
Author(s) -
HURLEY W. C.,
GARDNER F. A.,
VANDERZANT CARL
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00157.x
Subject(s) - pseudomonas fluorescens , proteolytic enzymes , fractionation , chromatography , chemistry , ammonium sulfate , incubation , enzyme , enzyme assay , ammonium , cellulose , population , biochemistry , food science , biology , bacteria , organic chemistry , genetics , demography , sociology
SUMMARY When grown in nutrient broth, Pseudomonas fluorescens produced a heat‐labile proteolytic enzyme system that was active against blended fresh egg white, spray‐dried egg white, and hemoglobin. The proteolytie enzyme system was released into the growth medium when the viable cell population had reached a maximum. The proteolytic activity was greater at the higher (25°C) than at the lower temperatures (15, 5°C) of culture incubation. Some purification was obtained by fractionation with ammonium sulfate and cellulose‐column chromatography. The addition of Fe ++ to the enzyme preparation greatly increased its activity.