201. Purification and characterization of a thermostable proteinase isolated from Thermus sp. strain Rt41A
- Author
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Colin R. Monk, Roy M. Daniel, Lynne E. Parker, Tim Coolbear, and Keith Peek
- Subjects
Hot Temperature ,Stereochemistry ,Molecular Sequence Data ,Carbohydrates ,Peptide ,Biochemistry ,Esterase ,chemistry.chemical_compound ,Hydrolysis ,Casein ,Endopeptidases ,Enzyme Stability ,Aromatic amino acids ,Insulin ,Amino Acid Sequence ,Isoelectric Point ,Thermus ,chemistry.chemical_classification ,Chromatography ,biology ,Osmolar Concentration ,Esterases ,Caseins ,Chromatography, Ion Exchange ,biology.organism_classification ,Amino acid ,Kinetics ,Isoelectric point ,chemistry ,Electrophoresis, Polyacrylamide Gel - Abstract
Thermus sp. strain Rt41A produces an extracellular thermostable alkaline proteinase. The enzyme has a high isoelectric point (10.25-10.5) which can be exploited in purification by using cation-exchange chromatography. The proteinase was purified to homogeneity and has a molecular mass of 32.5 kDa by SDS/PAGE. It is a glycoprotein, containing 0.7% carbohydrate as glucose equivalents, and has four half-cystine residues present as two disulphide bonds. Maximum proteolytic activity was observed at pH 8.0 against azocasein and greater than 75% of this activity was retained in the pH range 7.0-10.0. Substrate inhibition was observed with casein and azocasein. The enzyme was stable in the pH range 5.0-10.0 and maximum activity, in a 10-min assay, was observed at 90 degrees C with 5 mM CaCl2 present. No loss of activity was observed after 24 h at 70 degrees C and the half-lives at 80 degrees C and 90 degrees C were 13.5 h and 20 min, respectively. Removal of Ca2+ reduced the temperature for maximum proteolytic activity against azocasein to 60 degrees C and the half-life at 70 degrees C was 2.85 min. The enzyme was stable at low and high ionic strength and in the presence of denaturing reagents and organic solvents. Rt41A proteinase cleaved a number of synthetic amino acid p-nitrophenol esters, the kinetic data indicating that small aliphatic or aromatic amino acids were the preferred residue at the P1 position. The kinetic data for the hydrolysis of a number of peptide p-nitroanilide substrates are also reported. Primary cleavage of the oxidized insulin B chain occurred at sites where the P1' amino acid was aromatic. Minor cleavage sites (24 h incubation) were for amino acids with aliphatic side chains at the P1' position. The esterase and insulin cleavage data indicate the specificity is similar for both the P1 and P1' sites.
- Published
- 1992
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