Arun Kumar Sharma1, Shreya Negi1, Vinay Sharma1*, Jyoti Saxena2
1Department of Bioscience and Biotechnology, Banasthali University, Rajasthan, India.
2Department of Biochemical Engineering, Bipin Tripathi Kumaon Institute of Technology, Dwarahat, Uttrakhand.
Prof. Vinay Sharma
Head, Department of Bioscience & Biotechnology
Dean, Faculty of Science and Technology
Banasthali University-304022 (Rajasthan), India.
Background: Fungi are utilized for commercial production of extracellular enzymes, vitamins, alcohol, pigments, glycolipid and polysaccharides. Among all commercial products, protease is one of the important industrial products due to its application in food, pharmaceutical, detergent and medical sectors. Objectives: The purpose of present investigation was to partially characterize crude extracellular protease of wild and mutant strain of Aspergillus sp. to find out the stability of crude protease in chemical compounds and determination of temperature and pH optima. Materials and methods: Crude protease recovered from culture broth of wild and nitrous acid mutagenic strain Aspergillus sp. was pre-incubated at different temperature, pH, organic solvents and metal ions for 2 h thereafter protease activity and protein content were determined. Results: Activity of protease was optimum at pH 10.0 and 27 ºC to 37 ºC. Activity was higher in higher pH range than in acidic pH range indicates alkaline nature of enzyme. Butanol and ethanol were found excellent inducer and increased protease activity up to 57% and 37%, respectively. Protease activity was enhanced by Ca2+ and Mn2+ up to 14% and 5%, respectively for wild strain and by Mg2+ and Mn2+ up to significant level for mutant strain. Conclusions: crude protease of wild and mutant strain of Aspergillus sp. was partially characterized to find out effect of various parameters on its activity. Further characterization study can be carried out for more information of protease which can determine its utility in industries.
Keywords: characterization, Aspergillus sp., pH, temperature, protease activity, butanol