Literature DB >> 29243614

Neriifolin S, a dimeric serine protease from Euphorbia neriifolia Linn.: Purification and biochemical characterisation.

Ravi Prakash Yadav1, Ashok Kumar Patel1, M V Jagannadham2.   

Abstract

A dimeric serine protease Neriifolin S of molecular mass 94kDa with milk clotting activity has been purified from the latex of Euphorbia neriifolia by anion exchange and size-exclusion chromatography. It hydrolyses peptidyl substrates l-Ala-pNA with highest affinity (Km of 0.195mM) and physiological efficiency (Kcat/Km of 144.5mMs). Enzyme belongs to the class of neutral proteases with pI value of 6.8, optimal proteolytic activity displayed at pH 9.5 and temperature 45°C. Its proteolytic activity is strongly stimulated in the presence of Ca+2 ions and exclusively inhibited by serine protease inhibitors. Enzyme is fairly stable toward chemical denaturants, pH and temperature. The apparent Tm, was found to be 65°C. Thermal inactivation follow first order kinetics with activation energy (Ea), activation enthalpy (ΔH∗), free energy change (ΔG∗) and entropy (ΔS∗) of 27.54kJmol-1, 24.89kJmol-1, -82.34kJmol-1 and 337.20Jmol-1K-1.
Copyright © 2011 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Dimeric; Euphorbia neriifolia; Euphorbiaceae; Neriifolin S; Serine protease

Year:  2011        PMID: 29243614     DOI: 10.1016/j.foodchem.2011.11.107

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  6 in total

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6.  Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium.

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  6 in total

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