Studies on the Proteolytic Enzymes of Black Aspergilli

Part II. Several Properties of the Crystalline Proteolytic Enzyme Obtained from Aspergillus Saitoi

Abstract

The crystalline proteinase obtained from Aspergillus Saitoi, hydrolyses several proteins optimally in the range of pH 2.5-3.0 and splits more peptide linkages than in the case of pepsin.
Thermal denaturation of the enzyme is shown according to the following equation; (P)=55.7e^{-0.064 8t}+44.3 e^{-0.210 4t} and the thermal inactivation of this enzyme is not stabilized by several cations.
As a result of studying inhibitors this enzyme is not a “metal protein” and in this enzyme the presence of active groups similar to that of pepsin is suggested.