Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Purification and Characteristics of Fibrinolytic Enzyme from Chongkukjang

  • Yang, Jeong-Lye (School of Food and Life Science, Biohealth Product Research Center and Food Science Institute, Inje University) ;
  • Kim, Hee-Sook (Department of Food Science and Technology, Kyungsung University) ;
  • Hong, Jeong-Hwa (School of Food and Life Science, Biohealth Product Research Center and Food Science Institute, Inje University) ;
  • Song, Young-Sun (School of Food and Life Science, Biohealth Product Research Center and Food Science Institute, Inje University)
  • Published : 2006.06.01
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Abstract

Bacillus sp. strain K-l, which produces a strong fibrinolytic enzyme, was isolated from chongkukjang, a traditional Korean fermented soybean paste. The fibrinolytic enzyme was purified from chongkukjang base by using ammonium sulfate fractionation and chromatographic techniques. Purified enzyme, CK K-1 was demonstrated to be homogeneous by SDS-PAGE and isoelectric focusing electrophoresis, and has molecular mass of a 12.4 kDa and a pI of 8.0. The optimal reaction pH value and temperature were 8.0 and $40^{\circ}C$, respectively. Phenyl-methyl-sulfonyl-fluoride (PMSF; serine protease inhibitor), ethylene-diamine-tetra-acetic acid (EDTA; metallo protease inhibitor), copper ion, ferric ion and lead ion inhibited the enzyme activity. These results indicated that the fibrinolytic enzyme is a metallo-serine protease and different from nattokinase and chongkukjangkinase.

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References

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