FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (15): 231-234.

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Purification and Characterization of Bacillus subtilis Nattokinase

,Guang CHEN   

  • Received:2011-06-29 Revised:2012-05-16 Online:2012-08-15 Published:2012-09-07
  • Contact: Guang CHEN E-mail:chg61@163.com

Abstract: In this study, nattokinase produced by Bacillus subtilis NK-1 after shallow tray fermentation was separated and purified by 30%-70% saturation ammonium sulfate precipitation and Sephadex G-50 column chromatography and enzymatically characterized. Nattokinase activity was measured by fibrin plate method, and SDS-PAGE was used to analyze its purity. Electrophoresis-pure nattokinase was obtained, with a molecular weight of about 27.518kD. The purification factor and activity recovery were 19 and 42.1%, respectively. The optimal reaction temperature and pH of this enzyme were 50 ℃ and 8.0, respectively.

Key words: nattokinase, Bacillus subtilis, purification, characterization

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