FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (16): 58-61.doi: 10.7506/spkx1002-6630-201116012

• Processing Technology • Previous Articles     Next Articles

Affinity Chromatographic Purification of Nattokinase

LIU Liu1，LI Nan-wei2，GUO Yong3   

  1. (1. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China； 2. College of Light Industry and Food Technology, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China； 3. School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510641, China)
  • Received:2018-05-21 Revised:2018-05-21 Online:2011-08-25 Published:2011-07-26

RichHTML

10

PDF (PC)

161

Abstract: Objective: To separate and purify nattokinase by fibrin affinity chromatography. Methods: The fermentation supernatant of Bacillus subtilis subsp. natto was fractionally salted out with ammonium sulfate and dialyzed, and the crude nattokinase obtained was purified by affinity chromatographic column chromatography at 4 ℃. The purity of purified nattokinase was analyzed by SDS-PAGE. Results: Nattokinase of electrophoretical purity was obtained, with a purify fold of 8.3 and a recovery of 43.9%. The optimum reaction pH and temperature pf purified nattokinase were 7.0－9.0 and 50 ℃, respectively. The enzyme activity exhibited a sharp drop at temperatures above 60 ℃ and good stability in the pH range of 6.0－10.0. The enzyme was slightly activated by Mg2+ but dramatically inhibited by Cu2+. Conclusion: Affinity chromatography on fibrin-agarose is applicable to fast purify nattokinase.

Key words: nattokinase, purification, affinity chromatography, fibrin, characterization

CLC Number: