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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37295

Title: PURIFICATION AND CHARACTERIZATION OF NATTOKINASE FROM CULTURAL FILTRATE OF RED ALGA PORPHYRA DENTATA FERMENTED BY BACILLUS SUBTILIS N1
Authors: Hong-Ting Victor Lin;Guan-James Wu;Meng-Chien Hsieh;Shun-Hsien Chang;Guo-Jane Tsai
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Bacillus subtilis;fermentation;nattokinase;Porphyra dentata
Date: 2015
Issue Date: 2016-01-19T07:29:42Z
Publisher: Journal of Marine Science and Technology
Abstract: Abstract:Fibrinolytic enzyme nattokinase was first extracted from a
traditional Japanese fermented soybean food, Natto. Edible
red alga Porphyra dentata shares similar high protein content
with soybean. In this study, we successfully purify and characterize
nattokinase from the cultural filtrate of P. dentata
fermented by Bacillus subtilis N1. The crude enzyme was purified
by ion-exchange and gel filtration to reach electrophoretic
homogeneity. The nattokinase, which has a molecular
weight of 46.5 kDa and an isoelectric point of 8.35, was stable
from pH 5 to 9 and at temperatures up to 55C, and it showed
optimum enzyme activity at pH 8 and at 55C. This enzyme is
characterized as a serine-protease, and its activity can be
stimulated by adding CuSO4 or FeCl3. Our results identified
the fibrinolytic nattokinase in the cultural filtrate of P. dentata
fermented by Bacillus subtilis N1 and provided affecting factors
to its fibrinolytic activity.
Relation: 23(2),pp.240-248
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37295
Appears in Collections:[食品科學系] 期刊論文

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