A new Bacillus licheniformis mutant strain producing serine protease efficient for hydrolysis of soy meal proteins
- Авторы: Kostyleva E.V.1, Sereda A.S.1, Velikoretskaya I.A.1, Nefedova L.I.1, Sharikov A.Y.1, Tsurikova N.V.1, Lobanov N.S.2, Semenova M.V.3, Sinitsyn A.P.3,4
-
Учреждения:
- All-Russia Research Institute of Food Biotechnology
- Kurchatov Institute
- Bach Institute of Biochemistry, Research Center of Biotechnology
- Chemical Faculty
- Выпуск: Том 85, № 4 (2016)
- Страницы: 462-470
- Раздел: Experimental Articles
- URL: https://bakhtiniada.ru/0026-2617/article/view/162721
- DOI: https://doi.org/10.1134/S0026261716040123
- ID: 162721
Цитировать
Аннотация
Induced mutagenesis with γ-irradiation of the industrial strain Bacillus licheniformis-60 VKM B-2366 D was used to obtain a new highly active producer of an extracellular serine protease, Bacillus licheniformis-145. Samples of dry concentrated preparations of serine protease produced by the original and mutant strains were obtained, and identity of their protein composition was established. Alkaline serine protease subtilisin DY was the main component of the preparations. The biochemical and physicochemical properties of the Protolicheterm-145 enzyme preparation obtained from the mutant strain were studied. It exhibited proteolytic activity (1.5 times higher than the preparation from the initial strain) within broad ranges of pH (5–11) and temperature (30–70°C). Efficient hydrolysis of extruded soybean meal protein at high concentrations (20 to 50%) in the reaction mixture was the main advantage of the Protolicheterm-145 preparation. Compared to the preparation obtained using the initial strain, the new preparation with increased proteolytic activity provided for more complete hydrolysis of the main non-nutritious anti-nutritional soy proteins (glycinin and β-conglycinin) with the yield of soluble protein increased by 19–28%, which decreased the cost of bioconversion of the proteinaceous material and indicated promise of the new preparation in resource-saving technologies for processing soybean meals and cakes.
Ключевые слова
Об авторах
E. Kostyleva
All-Russia Research Institute of Food Biotechnology
Автор, ответственный за переписку.
Email: ekostyleva@list.ru
Россия, Moscow
A. Sereda
All-Russia Research Institute of Food Biotechnology
Email: ekostyleva@list.ru
Россия, Moscow
I. Velikoretskaya
All-Russia Research Institute of Food Biotechnology
Email: ekostyleva@list.ru
Россия, Moscow
L. Nefedova
All-Russia Research Institute of Food Biotechnology
Email: ekostyleva@list.ru
Россия, Moscow
A. Sharikov
All-Russia Research Institute of Food Biotechnology
Email: ekostyleva@list.ru
Россия, Moscow
N. Tsurikova
All-Russia Research Institute of Food Biotechnology
Email: ekostyleva@list.ru
Россия, Moscow
N. Lobanov
Kurchatov Institute
Email: ekostyleva@list.ru
Россия, Moscow
M. Semenova
Bach Institute of Biochemistry, Research Center of Biotechnology
Email: ekostyleva@list.ru
Россия, Moscow
A. Sinitsyn
Bach Institute of Biochemistry, Research Center of Biotechnology; Chemical Faculty
Email: ekostyleva@list.ru
Россия, Moscow; Moscow
Дополнительные файлы
