Enzymatic Properties of Purified Alkaline Proteinase from Aspergillus sojae?

Some enzymatic properties of purified alkaline proteinase from Aspergillus sojae were investigated. The optimum pH for casein digestion was 11.0. The enzyme activity was almost completely lost at 60°C within ten minutes. At low temperature, the enzyme was highly stable at the range of pH 4.5 to 10.0. At 50°C, the most stable pH was around 6.0. None of metallic ions tested promoted the activity, but Hg²⁺ showed a remarkable inhibition. The Hg²⁺-treatment seemed to cause a large unfolding of the enzyme molecule. The enzyme was inhibited by potato inhibitor and a number of animal sera. Metal chelating reagents and sulfhydryl reagents tested had no effect on the activity, but DFP caused a marked inhibition. The sensitivity to DFP of the enzyme was about 1/300 of that of α-chymotrypsin. The enzyme was inhibited neither by TPCK nor by TLCK. As the result it was assumed that the structure of the active site of the enzyme is fairly different from that of trypsin, or of chymotrypsin.