Detail Purification and Characterization of a Fibrinolytic Enzyme from Bacillus pumilus 2.g Isolated from Gembus, an Indonesian Fermented Food (article of Preventive Nutrition and Food Science 2014 Vol.19 Iss.3 p.213-219) Bibliografi Author: Afifah, Diana Nur ; Sulchan, Muhammad ; Syah, Dahrul ; Yanti ; Suhartono, Maggy Thenawidjaja ; Kim, Jeong Hwan Topik: fibrinolytic enzyme; Bacillus pumilus; fermented food; gembus; JABFUNG-YANTI-2018-07 Bahasa: (EN )     Penerbit: The Korean Society of Food Science and Nutrition     Tahun Terbit: 2014     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: 2014_PNFS_GEMBUS.pdf (1.35MB; 2 download) Abstract Bacillus pumilus 2.g isolated from gembus, an Indonesian fermented soybean cake, secretes several proteases that have strong fibrinolytic activities. A fibrinolytic enzyme with an apparent molecular weight of 20 kDa was purified from the culture supernatant of B. pumilus 2.g by sequential application of ammonium sulfate precipitation, ion-exchange chromatography, and hydrophobic chromatography. The partially purified enzyme was stable between pH 5 and pH 9 and temperature of less than 60 ?. Fibrinolytic activity was increased by 5 mM MgCl2 and 5 mM CaCl2 but inhibited by 1 mM phenylmethylsulfonyl fluoride (PMSF), 1 mM sodium dodecyl sulfate (SDS), and 1 mM ethylenediaminetetraacetic acid (EDTA). The partially purified enzyme quickly degraded the a and ß chains of fibrinogen but was unable to degrade the ? chain. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

Copyright © 2006, 2007 Unika Atma Jaya, all rights reserved