Isolation and Purification of Fraction with Chitosanase Activity from A Commercial Papain Preparation

doi:10.7506/spkx1002-6630-200917054

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 235-238.doi: 10.7506/spkx1002-6630-200917054

Previous Articles Next Articles

Isolation and Purification of Fraction with Chitosanase Activity from A Commercial Papain Preparation

CHEN Ji-wang1，TAN Jing1，XIA Wen-shui1,2

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
2. School of Food Science, Jiangnan University, Wuxi 214122, China

Received:2009-02-16 Revised:2009-06-08 Online:2009-09-01 Published:2014-04-14
Contact: CHEN Ji-wang1， E-mail:jiwangchen@yahoo.com.cn

Abstract

Abstract:

The fraction with chitosanase activity in a commercial papain preparation was prepared by ultra-filtration separation followed by purification by preparation electrophoresis and its amino acid sequence was analyzed. After ultra-filtration separation with a 100000 MWCO membrane, the protease and chitosanase activities of the papain preparation both increased by 1.22 times, from 435.10 to 531.39 U/mg and from 2.17 to 2.65 U/mg, respectively. Five obvious bands were showed on the preparation electrophoresis pattern of retentates and the brand 2 with a molecular weight between 25 and 35 kD had high chitosanase activity and its homogeneity was demonstrated by SDS-PAGE and HPLC, indicating that there was the enzyme fraction with chitosanase activity in the papain preparation. The amino acid sequence of the enzyme fraction was determined by HPLC-MS/MS as follows: MRITISGSPG SGTTTLGRSI AEKYSYRYVS AGEVFRGLAK ERNMDLAAFG KIAETDPAIDLEIADARQKEI GESSDDIILE GRLAGWMVEN ADLKILLCAS PECRSTRIAA REGLTEKQAF EMTIEREACE AGRYMEYYEI DILDFSPYDL ILNSETFSAN ELFAIVDAAV SSLLKRE.

Key words: papain, chitosanase activity, ultra-filtration, preparation electrophoresis, HPLC-MS/MS

CLC Number:

Q556.2

CHEN Ji-wang1，TAN Jing1，XIA Wen-shui1,2. Isolation and Purification of Fraction with Chitosanase Activity from A Commercial Papain Preparation[J]. FOOD SCIENCE, 2009, 30(17): 235-238.

[1]	YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai. Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme [J]. FOOD SCIENCE, 2020, 41(6): 139-145.
[2]	TIAN Kangyong, YANG Lüqing, HU Huihui, ZHANG Haide. Fluorescence Spectroscopic and Molecular Docking Studies of Interaction between [C₄mim]BF₄ or [C₄Py]Cl Ionic Liquids and Papain [J]. FOOD SCIENCE, 2020, 41(23): 15-20.
[3]	ZHENG Zhaojun, WANG Man, LI Jiaxin, LI Jinwei, LIU Yuanfa. Effect of Limited Enzymatic Hydrolysis on the Structural and Antioxidant Properties of Oat Protein Isolate [J]. FOOD SCIENCE, 2020, 41(20): 76-82.
[4]	ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing. Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) [J]. FOOD SCIENCE, 2019, 40(8): 306-310.
[5]	PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi. Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics [J]. FOOD SCIENCE, 2019, 40(4): 229-236.
[6]	YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli. YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli [J]. FOOD SCIENCE, 2019, 40(20): 261-268.
[7]	YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang. Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS [J]. FOOD SCIENCE, 2019, 40(2): 304-309.
[8]	XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan. Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus [J]. FOOD SCIENCE, 2019, 40(12): 237-244.
[9]	GUAN Boyuan, ZHANG Zhenghan, SHI Jiaxin, SHI Xu, YUE Xiqing, YANG Mei. Comparison of Full-Spectrum Free and Hydrolyzed Amino Acids in Human and Bovine Milks [J]. FOOD SCIENCE, 2019, 40(10): 193-198.
[10]	XIE Yujie, CHEN Hui, PENG Tao, DAI Hanhui, HU Xueyan, FAN Chunlin, HU Xiuzhi, XUE Zhanyong. Determination of Six Zeranols in Milk by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(10): 304-310.
[11]	HONG Sihui, SHE Yongxin, ZHANG Chao, CAO Xiaolin, ZHENG Lufei,WANG Shanshan, JIN Maojun, SHAO Hua, JIN Fen, LAO Shuibing, YAN Feiyan, WANG Jing. Simultaneous Detection and Degradation of Pyraclostrobin and Cymoxanil in Cucumber and Soil [J]. FOOD SCIENCE, 2018, 39(8): 262-266.
[12]	YU Shizhe, LIU Jingjing, WU Jialun, HAN Beizhong, CHEN Jingyu. Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation [J]. FOOD SCIENCE, 2018, 39(8): 64-68.
[13]	DENG Jianchao, DING Junwei, YANG Xianqing, LI Laihao, HU Xiao, WU Yanyan, CHEN Shengjun, YANG Shaoling, ZHAO Qingzhi. Distribution and Metabolism Patterns of Sulfamethoxazole and Sulfadiazine in Yellow Grouper (Epinephelus awoara) Tissues [J]. FOOD SCIENCE, 2018, 39(4): 301-306.
[14]	ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide. Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System [J]. FOOD SCIENCE, 2018, 39(24): 261-267.
[15]	SUN Xing, YAN Xiaolong, YANG Bangbao, DING Yue, YU Xiangyang. Degradation Dynamics and Residue Analysis of Prothioconazole and Its Metabolite Prothioconazole-Desthio in Wheat and Soil by QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2018, 39(22): 269-275.

Isolation and Purification of Fraction with Chitosanase Activity from A Commercial Papain Preparation

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments