Proteinase from Aspergillus niger
protease type xiii fungal
CAS: 9025-49-4
Molecular Formula:
Proteinase from Aspergillus niger - Names and Identifiers
Proteinase from Aspergillus niger - Physico-chemical Properties
| Water Solubility | 125g/L at 25℃ |
| Solubility | H2O: 5-20mg/mL |
| Vapor Presure | 0.004Pa at 25℃ |
| Appearance | powder |
| Color | white |
| Storage Condition | -20°C |
| MDL | MFCD00132092 |
| Use | Hydrolyzed protein has strong hydrolysis ability and can hydrolyze macromolecular protein into amino acids and other products. |
Proteinase from Aspergillus niger - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R37/38 - Irritating to respiratory system and skin. R41 - Risk of serious damage to eyes R42 - May cause sensitization by inhalation R36/37/38 - Irritating to eyes, respiratory system and skin. R42/43 - May cause sensitization by inhalation and skin contact. R20 - Harmful by inhalation |
| Safety Description | S23 - Do not breathe vapour. S24 - Avoid contact with skin. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S36/37 - Wear suitable protective clothing and gloves. S22 - Do not breathe dust. S36 - Wear suitable protective clothing. |
| WGK Germany | 3 |
| RTECS | UK9595000 |
| FLUKA BRAND F CODES | 3-10-21 |
Proteinase from Aspergillus niger - Reference
| Reference Show more | 1. Zhang Yu, Wang Wei, Zhang Yifan, et al. Optimization of conditions for inhibition of peptidase hydrolysis by α-glucosidase derived from silkworm chrysalis protein by response surface methodology [J]. Chinese Journal of Food Science 2016(4): -144. 2. Zhang Yu, Wang Junhong, Wang Wei, etc. Hypoglycemic effect of silkworm chrysalis proteolytic peptides on diabetic mice [J]. Zhejiang Agricultural Sciences, 2018, 59(002):266-268. 3. Sun Lijie, Zhang Hui, Wang Li, et al. Preparation of antifreeze peptides from fish skin and its effect on thermodynamic properties of frozen dough [J]. Food and Fermentation Industry, 2017, 43(007):87-92. 4. Chen Xiaoyun, Wang Hongxin, Lv Wen, et al. Effects of different extraction methods on properties and alcohol dehydrogenase activity of polysaccharides from Bergamot [J]. Anhui Agricultural Sciences 2018 046(023):131-135. 5. Xiong Jian-Wen, Xu Jin-rong, Zhang Jia-yan, etc. Enzymatic assisted ultrasonic extraction of pitaya polysaccharide and its antibacterial activity [J]. Science and Technology of Food Industry, 2015(17):229-233. 6. Zhang Yufeng, Wang Hui, Song Fei, etc. Aqueous Enzymatic extraction of palm oil [J]. Grain and Oil food technology, 2019, 027(002):24-28. 7. Ren Yi Ke, Chen Li, Lu Hongmei, Gao Bing, Jia Qing Hui, Wang Zhen. Optimization of protease extraction process of wheat seed Bran [J]. China Brewing, 2017,36(07):167-171. 8. Guo Ziyan, Zhao Xuehua, Zhu Yuangang, etc. Optimization of enzyme-assisted preparation of sunflower seed oil [J]. Journal of Plant Research, 2019, 39(6):964-969. 9. Tan Chuanbo, Tian Hua, Lai qiongwei, et al. Comparison of bioactive substances in Camellia oil from different processes [J]. China grease, 2018, 43(12):48-51 56. 10. He, L., yang, F., liang, Y., zhang, M., liu, X., zhao, S. and Jin, G. (2020%), Process optimisation of haemoglobin hydrolysis by complex proteases to produce haem-enriched peptides and its iron uptake property evaluation by Caco-2 cell model. Int. J. Food S 11. Fengli Chen, Qiang Zhang, Huiyan Gu Lei Yang,An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity,Journal of Chroma 12. Bin Hu, Haoyuan Wang, Linfeng He, Yi Li, Cheng Li, Zhiqing Zhang, Yuntao Liu, Kang Zhou, Qing Zhang, Aiping Liu Shuxiang Liu, Yadong Zhu, Qingying Luo,A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process 13. [IF=4.759] Bin Hu et al."A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality."J Chromatogr A. 2019 Feb;1587:50 14. [IF=4.759] Fengli Chen et al."An approach for extraction of kernel oil from Pinus pumila using homogenate-circulating ultrasound in combination with an aqueous enzymatic process and evaluation of its antioxidant activity."J Chromatogr A. 2016 Nov;1471:68 15. [IF=13.273] Juanjuan Wan et al."Enzyme immobilization on amino-functionalized Fe3O4@SiO2 via electrostatic interaction with enhancing biocatalysis in sludge dewatering."Chem Eng J. 2022 Jan;427:131976 16. [IF=5.396] Youdong Li et al."Evaluation of the functional quality of rapeseed oil obtained by different extraction processes in a Sprague-Dawley rat model."Food Funct. 2019 Oct;10(10):6503-6516 17. [IF=2.366] Zhang Yu et al."Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates."Eur Food Res Technol. 2021 Feb;247(2):343-352 18. [IF=1.713] Xiao-rui Lu et al."Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction."Int J Food Eng. 2021 Dec;17(12):999-1008 |
Proteinase from Aspergillus niger - Definition of enzyme activity
1G solid enzyme powder (or 1ml liquid enzyme), at 40 degrees C, pH 3.5, 1min hydrolysis of casein to produce 1G tyrosine for 1 units of enzyme activity.
Last Update：2023-08-16 21:32:38
Proteinase from Aspergillus niger - Thermal stability
Under the condition of pH2.0-4.0, below 40 ℃ is relatively stable, more than 50 ℃ serious loss of enzyme activity, more than 60 ℃ quickly inactivated.
Last Update：2023-08-16 21:32:38
Proteinase from Aspergillus niger - pH stability
2.0-4.0 stable, beyond this range, with severe inactivation.
Last Update：2023-08-16 21:32:38
Proteinase from Aspergillus niger - Reference Information
| LogP | -1.3 at 20℃ |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| trait | tan powder |
| classification of protease | protease is a general term for a class of enzymes that hydrolyze protein peptide bonds, so it is also called peptidase. It is the earliest and the most in-depth enzyme research. By the beginning of the 21st century, more than 900 kinds of microbial proteases had been reported, and the physiological activities of organisms and the occurrence of diseases, such as digestion and absorption of food, blood coagulation, hemolysis, anti-inflammation, blood pressure regulation, cell differentiation autolysis, aging, cancer metastasis and activation of physiologically active peptides are all related to proteases. Proteases are widely found in animal viscera, plant stems and leaves, fruits and microorganisms. Microbial protease, mainly by mold, bacteria, followed by yeast, Actinomycetes production. A wide range of protease, according to its source can be divided into animal protease, extracted from animal pancreas, such as pepsin, trypsin, alpha-chymotrypsin; Plant protease, from plant fruit, juice, root, stem and seed extraction, such as papain, bromelain, ficin, etc.; Microbial protease, almost all microbial groups can produce protease, even the same type of microorganisms can produce different types of protease. Microbial protease can be divided into bacterial protease, fungal protease, actinomycete protease. According to the different parts of the protein, it can be divided into endopeptidase and exopeptidase. According to its optimum pH value can be divided into acid protease, neutral protease, alkaline protease. According to the different active center and essential genes, it can be divided into thiol protease, metalloprotease, serine protease, and protease that can only hydrolyze the peptide bond between one or two kinds of amino acids. Important pepsin, trypsin, cathepsin, papain and subtilisin, etc. |
| Use | proteases are usually prepared by fermentation. Its use is very extensive. Food industry (soy sauce brewing, cheese making, bread making, snacks, pasta, meat processing, wine making, protein hydrolysate making, deodorization, amino acid dressing, curd, tender meat powder, etc.); daily Chemical Industry (detergent additives, toothpaste, cosmetics, etc.); Leather industry (hair removal, soft skin); Gelatin; Collagen fiber; Pharmaceutical; Processing waste photographic film; Feed industry, petroleum industry (dewaxing), etc. Figure 1 is the spatial structure of the protease Properties: brown or gray powder, from Aspergillus niger by fermentation from, soluble in water use: biochemical research. Hydrolyzed protein, with strong ability to hydrolyze, can hydrolyze macromolecules of protein into amino acids and other products |
| specificity | proteases have certain specificity requirements for groups adjacent to peptide bonds that they hydrolyze, for example, carboxypeptidase and aminopeptidase respectively require that the peptide bond is adjacent to free carboxyl and amino groups; Chymotrypsin requires that the carboxyl terminus of its hydrolyzed peptide bond is an aromatic amino acid (tyrosine or tryptophan, etc.), trypsin is required to be a basic amino acid (lysine or arginine, etc.). (2016-01-24) |
| protease producing strains | There are many kinds of strains that can be used for large-scale production of protease, such: ① alkaline protease-producing Bacillus licheniformis (Bacillus licheniformis), Bacillus pumilus (B.pumilus), Alkalophilic bacillus (B. Alcalophus, Streptomyces griseus and Streptomyces freundii (S.fradiae), etc.; (2) neutral protease-producing Bacillus subtilis (B.subtilis) and Aspergillus ternicola et al.; (3) acid protease-producing such as Aspergillus niger (A.niger) and Aspergillus uzomeprae (A.usamii), etc. |
| proteolytic mode | The proteolytic mode includes: ① cleavage of peptide bond in protein molecule, to produce polypeptides with smaller molecular weight; ② cleave the peptide bond at the amino or carboxyl terminal of the protein or polypeptide molecule and free the amino acid; ③ hydrolyze the ester bond of the protein or polypeptide; hydrolysis of protein or polypeptide amide bond. |
| preparation method | acid protease is obtained from Aspergillus niger by controlled fermentation process, it can hydrolyze proteins to amino acids and polypeptides at acidic pH. |
Last Update：2024-04-09 20:52:54
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Product Name: protease type xiii fungal Request for quotation
CAS: 9025-49-4
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
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CAS: 9025-49-4
Tel: 0086-551-65418684
Email: sales@tnjchem.com
info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840
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