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

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

Enzyme Origin Km (mg/mL) a Vmax (μmol/mg.min−1) a kcat (min−1) kcat/Km (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
  1. a Values represent means of three independent replicates, and ± standard errors are reported