The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 09, 1993
Filed:
Jun. 11, 1991
Cornell Research Foundation Inc., Ithaca, NY (US);
Abstract
An exocellular protease from Thermomonospora fusca YX and a process for producing the protease which has the following physicochemical properties: (1) Molecular mass: The protease has a molecular mass of from about 10,000 to 14,000 Daltons as measured by SDS-polyacrylamide gel electrophoresis; (2) Influence of inhibitors: The protease activity is inhibited by serine protease inhibitors; (3) Substrate specificity: A non-specific protease which can hydrolyze food proteins and bovine serum albumin at a rate of 50-100 nmoles peptide bonds/.mu.g enzyme/minute at 55.degree., pH 8.5 in 0.5 M Tris buffer without showing any substrate and/or product inhibition; (4) Reactivity: A broad spectrum serine type protease having activity at least 5 times greater than trypsin or chymotrypsin towards food grade proteins and bovine serum albumin; (5) Optimum activity temperature and temperature range: The optimum activity temperature is 80.degree. C. at pH of 8.0 in 0.05 M Tris buffer at an ionic strength of 0.2 M NaCl; The temperature range is 35.degree. to 95.degree. C. under the same pH, buffer, and ionic strength; (6) pH range and optimum pH value: The protease has a pH activity range of from about 7 to 11, and the optimum pH value is 9.0; (7) Tolerance to ionic strength conditions and optimum ionic strength: The protease is tolerant to ionic strengths of from 0.0 to about 1.0 M NaCl; Optimum ionic strength is 0.2 M NaCl; (8) Isoelectric point: The isoelectric point is at an alkaline pH; and (9) Structure: The protease is a monomer.