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Title: Bioproperties of Potent Nattokinase from Bacillus subtilis YJ1
Authors: Li-Jung Yin
Hsin-Hung Lin
Shann-Tzong Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: nattokinase bioproperties and purification
Bacilus subtilis
Date: 2010
Issue Date: 2018-05-22T06:46:49Z
Publisher: Journal of Agricultural and Food Chemistry
Abstract: Abstract: Fibrinolytic enzyme activity was observed during cultivation of Bacillus subtilis YJ1 in a medium containing 1% skim milk, 1% rice husk, 0.5% NaCl, and 0.25% glucose. It was purified to electrophoretical homogeneity after CM-sepharose FF chromatography. The specific activity and yield were 1791.9 FU/mg and 9.5%, respectively. This purified fibrinolytic enzyme had M of 27.5 kDa, optimal temperature and pH at 50 °C and 8.5, respectively. It was stable at pH 6.0−10.0 and 10−40 °C and inhibited by Fe3+, Hg2+, Cu2+, Zn2+, and PMSF. Compared the N terminal of amino acids and full DNA sequence with those in NCBI, it was considered to be a nattokinase.
Relation: 58(9) pp.5737–5742
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46519
Appears in Collections:[食品科學系] 期刊論文

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