A novel surfactant-stable alkaline serine-protease from a newly isolated Bacillus mojavensis A21. Purification and characterization

作者：Haddar Anissa; Bougatef Ali; Agrebi Rym; Sellami Kamoun Alya; Nasri Moncef^*

来源：Process Biochemistry, 2009, 44(1): 29-35.

DOI：10.1016/j.procbio.2008.09.003

• Alkaline protease
• Surfactant-stable
• Bacillus mojavensis
• Purification

An extracellular bleach stable protease producing strain was isolated from marine water sample and identified as Bacillus mojavensis A21 on the basis of the 16S rRNA gene sequencing and biochemical properties. The A21 alkaline protease was purified from the culture supernatant to homogeneity using acetone precipitation, Sephadex G-75 gel filtration and CM-Sepharose ion exchange chromatography, with a 6.43-fold increase in specific activity and 16.56% recovery. The molecular weight of the purified enzyme was estimated to be 20 kDa by SDS-PAGE and gel filtration. The enzyme was highly active over a wide range of pH from 7.0 to 13.0, with an optimum at pH 8.5. The relative activities at pH 11.0 and 12.0 were about 80 and 71.7% of that obtained at pH 8.5. The enzyme was extremely stable in the pH range of 7.0-12.0. It exhibited maximal activity at 60 degrees C. The thermostability of the enzyme was significantly increased by the addition of CaCl(2). The activity of the enzyme was totally lost in the presence of PMSF, suggesting that the purified enzyme is a serine protease.
The N-terminal amino acid sequence of the first 20 amino acids of the purified protease was DINGGGATLPQKLYQTSGVL. B. mojavensis A21 protease showed low homology with bacterial peptidases, suggesting that the enzyme is a new protease.
The alkaline protease showed high stability towards anionic (0.1% SDS) and non-ionic (1 and 5% Tween 80 and 1% Triton X-100) surfactants. In addition, the enzyme was relatively stable towards oxidizing agents, retaining more than 79 and 70% of its initial activity after 1 h incubation in the presence of 1% H(2)O(2) and 0.1% sodium perborate, respectively. The enzyme showed excellent stability witha wide range of commercial solid and liquid detergents at 30 and 40 degrees C. Considering its promising properties, B. mojavensis A21 may find potential application in laundry detergents.

• 出版日期2009-1