Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae

• Published in: Journal of the science of food and agriculture 2019-05, Vol.99 (7), p.3359-3366
• Main Authors: Gao, Xianli, Yin, Yiyun, Yan, Jingkun, Zhang, Junke, Ma, Haile, Zhou, Cunshan
• Format: Article
• Language: English
• Subjects: Alkaline protease; Amino acids; Aspergillus oryzae; Aspergillus oryzae - chemistry; Aspergillus oryzae - enzymology; Aspergillus oryzae - genetics; Bacterial Proteins - chemistry; Bacterial Proteins - genetics; Bacterial Proteins - isolation & purification; Bacterial Proteins - metabolism; Endopeptidases - chemistry; Endopeptidases - genetics; Endopeptidases - isolation & purification; Endopeptidases - metabolism; Enzyme Stability; Fungal Proteins - chemistry; Fungal Proteins - genetics; Fungal Proteins - isolation & purification; Fungal Proteins - metabolism; Hydrogen-Ion Concentration; Hydrophobicity; Kinetics; Marine environment; Organic chemistry; pH effects; Protease; Raw materials; Salt; Salt tolerance; salt‐tolerant mechanism; Sauces; Serine; Serine proteinase; Sodium chloride; Sodium Chloride - chemistry; Sodium Chloride - metabolism; Soy sauce; structural characteristic; Temperature
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9553

BACKGROUND The salt tolerance of proteases secreted by Aspergillus oryzae 3.042 closely relates to the utilization of raw materials and the quality of soy sauce. However, little is known about the salt‐tolerant proteases and their salt‐tolerant mechanisms. RESULTS In this study, we isolated and identified a salt‐tolerant alkaline protease (AP, approximately 29 kDa) produced by A. oryzae 3.042. It was considered as a metal‐ion‐independent serine protease. The optimum and stable pH values were both pH 9.0 and the optimum temperature was 40 °C. Over 20% relative activity of AP remained in the presence of 3.0 mol L−1 NaCl after 7 days, but its Km and Vmax were only mildly influenced by the presence of 3.0 mol L−1 NaCl, indicating its outstanding salt tolerance. Furthermore, AP was more stable than non‐salt‐tolerant protease at high salinity. The salt‐tolerant mechanisms of AP could be due to more salt bridges, higher proportion of ordered secondary structures and stronger hydrophobic amino acid residues in the interior. CONCLUSIONS The above results are vital for maintaining, activating and/or modulating the activity of AP in high‐salt environments. They would also provide theoretical guidance for the modification of AP and the engineering of A. oryzae 3.042 so as to secrete more AP. © 2018 Society of Chemical Industry