LOW-TEMPERATURE ALKALI PROTEASE T16, MICROORGANISM CAPABLE OF PRODUCING THE SAME, PRODUCTION OF THE SAME, AND DETERGENT COMPOSITION CONTAINING THE ENZYME AND ENZYME PREPARATION FOR FOOD PROCESSING

摘要

PROBLEM TO BE SOLVED: To obtain the subject new enzyme, capable of hydrolyzing casein, also acting on hemoglobin or keratin, and useful for detergents, cosmetics, food modification, as a digestive auxiliary, antiinflammatory agent, etc., by culturing Sphingomonas sp. KSM-T16. ;SOLUTION: This enzyme, a new low-temperature alkali protease T16, is obtained by culturing Sphingomonas sp. KSM-T16 (FERM P-15457) and collecting the product, being useful for detergents, cosmetics, food modification, as a beer clarifier, digestive auxiliary, antiinflammatory agent, etc. This new enzyme has the following characteristics: acting at least 0-60°C; optimum temperature is 28-32°C; acting at pH5-12; optimum pH is about 9; capable of thoroughly hydrolyzing casein; also acting on hemoglobin, keratin; apparent estimated molecular weight determined by gel chromatography using Sephacryl S-200 is 26,000±1,000; and subject to inhibition by Hg²⁺, ethylenediaminetetraacetic acid, phenylmethanesulfonyl fluoride, etc.;COPYRIGHT: (C)1997,JPO