Purification and biochemical characterization of a novel thermostable protease from the oyster mushroom Pleurotus sajor-caju strain CTM10057 with industrial interest

Table 5 Kinetic parameters of the purified proteases: SPPS, SPTC, Flavourzyme® 500 L, and Thermolysin type X for hydrolysis of natural protein (casein)

Enzyme	Origin	K_m (mg/mL) ^a	V_max (μmol/mg.min⁻¹) ^a	k_cat (min⁻¹)	k_cat/K_m (mL.mg⁻¹.min⁻¹)
SPPS	Pleurotus sajor-caju CTM 10057	0.275 ± 0.01	79,000 ± 695	52,667	191,516
SPTC	Trametes cingulata CTM10101	0.475 ± 0.02	94,075 ± 856	62,717	132,036
Flavourzyme® 500 L	Aspergillus oryzea	0.546 ± 0.04	47,125 ± 566	31,417	57,540
Thermolysin type X	Geobacillus stearothermophilus	0.613 ± 0.05	20,764 ± 323	13,843	22,582

^a Values represent means of three independent replicates, and ± standard errors are reported

ISSN: 1472-6750