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Key Documents

P0029

Sigma-Aldrich

Protease from Bacillus sp.

Synonym(s):

Protamex®

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About This Item

Enzyme Commission number:
3.4.21.14
EC Number:
MDL number:
UNSPSC Code:
12352204
NACRES:
NA.54

biological source

Bacillus sp.

form

granular

enzyme activity

>1.5 AU-N/g

storage temp.

2-8°C

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General description

Protease from Bacillus sp. is extensively useful in pharmaceutical, leather, food and waste processing industry. It is widely used in manufacturing protein hydrolysates. Analysis of Bacillus protease stability and activity showed that the enzyme was active at all pH values from 5.0-11.0 with 100% activity at 8.0. Optimal pH for protein stability was determined to be at 7.0 while the optimal temperature for stability was at 60°C with 95% activity maintained.

Application

Protease from Bacillus sp. has been used:
  • to evaluate protease inhibitor activity
  • in high yields in batch fermentation using a response surface methodology
  • in a study to investigate a biosensor to detect a protease biomarker from Bacillus licheniformis

Analysis Note

minimum activity 1.5 AU-N/G solid

Legal Information

Protamex is a registered trademark of Novozymes Corp.

Pictograms

Health hazardExclamation mark

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Production and properties of an extracellular protease from thermophilic Bacillus sp
<BIG>Nascimentol W, et al.</BIG>
Brazilian Journal of Microbiology, 35, 91-96 (2004)
Some properties of extracellular protease from Bacillus licheniformis LBBL-11 isolated from ?iru?, a traditionally fermented African locust bean condiment.
Olajuyigbe, FM.
African Journal of Biochemistry Research, 2, 206-210 (2008)
Sumant Puri et al.
Current microbiology, 44(4), 286-290 (2002-03-23)
High yields (1939 U/ml) of an alkaline protease were obtained in batch fermentation of a Bacillus sp. using a response surface methodology. The interaction of four variables, viz., starch, peptone, incubation time, and inoculum density, suggested inoculum density to be
Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced.
Batista, I., et al
Process. Biochem., 45(1), 18-24 (2010)
Hypocholesterolemic effect of compounded freshwater clam protein hydrolysate and Gracilaria
Lin, Y-H, et al
Food Chemistry, 123(2), 395-399 (2010)

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