| 摘要 |
PROBLEM TO BE SOLVED: To obtain a new low-temperature protease capable of keeping high activity even under low temperature conditions and finishing meat so as to be soft and juicy in acting on low-temperature meat and useful as a blending component for detergent compositions. SOLUTION: This low-temperature protease is obtained from culture of Bacillus sp. KSM-506 (FERM P-15326), etc., and has the following enzymatic properties; (1) optimal pH about 7 and 5-9 acting pH range; (2) about 20-30 deg.C optimal temperature and reacting at 0-45 deg.C and stable until 25 deg.C under treating condition of pH7.0 for 20min; (3) 35,000±1,000 estimated molecular weight; (4) 6.0-6.5 isoelectric point; (5) strongly inhibited by EDTA, etc., of chelating agent and completely not influenced by PMSF (phenylmethanesulfonyl fluoride). |
