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Trametes versicolor (L.) Lloyd as a source of thermostable serine protease: production and characterization

Author(s)
Vishvakarma, ReenaVimal, ArchanaMishra, AbhaSharma, PoonamGaur, Vivek Kumar
Issued Date
2022-09
DOI
10.56042/ijeb.v60i09.65147
URI
https://scholarworks.unist.ac.kr/handle/201301/60718
Citation
INDIAN JOURNAL OF EXPERIMENTAL BIOLOGY, v.60, no.9, pp.672 - 680
Abstract
Proteases are ubiquitously present and are among the largest groups of commercially important enzymes. Here, we investigated a wood-rot basidiomycete Trametes versicolor (L.) Lloyd [Syn. Coriolus versicolor (L.) Quel.; Polyporus versicolor (L.) Fr.] as a source of the enzyme serine protease, its production, and optimized to obtain a higher yield of the enzyme.. The significant variables with optimized values for maximum production of the enzyme were temperature (30 & DEG;C), incubation time (120 h) and wheat bran (10 g). The yield increased by 30.76% by statistically optimizing the media. The optimized temperature and pH for the maximum protease activity was 50 & DEG;C and pH 7.0, respectively. The enzyme was purified through ion exchange (using DEAE cellulose 52 resin) and gel filtration chromatography (using Superdex 200 column). The purified enzyme had a retention time of 7 min in RP-HPLC. The enzyme was stable at a broad range of temperature (30-60 & DEG;C) and pH (5.0-8.0) with a half-life of 58.72 min, Vmax of 37.17 mu M min/ mL and Km of 0.657 mg/mL. Its activity was enhanced by Na+, Ca2+, Mg2+ ions and SDS surfactant. These properties make this enzyme a valuable candidate for industrial applications.
Publisher
NATL INST SCIENCE COMMUNICATION-NISCAIR
ISSN
0019-5189
Keyword (Author)
BasidiomycetesCentral Composite Design (CCD)Coriolus versicolorEdible mushroomsPlackett-Burman Design (PBD)Polypore mushroomPolyporus versicolorResponse Surface Methodology (RSM)Solid-state fermentationTrametes versicolorTurkey tail
Keyword
ASPERGILLUS-NIGERPURIFICATIONOPTIMIZATIONSTRAINSACID PROTEASESOLID-STATEEXTRACELLULAR PROTEASEPROTEOLYTIC-ENZYMES

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