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Abstract

ISOLATION, PURIFICATION AND CHARACTERIZATION OF PROTEASE

Shivaji Bole*., Prity Lata., Madhu Singh R

ABSTRACT

Among different types of enzymes obtained from microbial sources, protease are the most widely used in industries. In the present study, bacteria were isolated from air exposure and screened for the production of protease. The bacterial isolate was identified as Bacillus sp. and was later used for further characterization. Maximum yield of Protease was obtained after 48hrs of incubation. Enzyme activity of Protease was found to be 0.7917μmol/ ml/min and specific Activity was found to be 0.425 μmol/ mg/min. The optimum temperature for enzyme activity was found to be at 300C and The optimum pH for enzyme activity was found to be at pH 7.6.

Keywords: Protease, Casein, Cultural characterization, protease activity, pH, Temperature.


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