Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages

Wang, Hui; Xu, Jianhang; Kong, Baohua; Liu, Qian; Xia, Xiufang; Sun, Fangda

doi:10.3390/foods11081094

Open AccessArticle

Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages

by

Hui Wang

,

Jianhang Xu

,

Baohua Kong

,

Qian Liu

,

Xiufang Xia

and

Fangda Sun

^*

College of Food Science, Northeast Agricultural University, Harbin 150030, China

^*

Author to whom correspondence should be addressed.

Foods 2022, 11(8), 1094; https://doi.org/10.3390/foods11081094

Submission received: 9 March 2022 / Revised: 31 March 2022 / Accepted: 5 April 2022 / Published: 11 April 2022

(This article belongs to the Special Issue Meat Quality and Microbial Analysis)

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Abstract

The protease generated from Staphylococcus (S.) xylosus A2, which was isolated from Harbin dry sausages, was purified and characterized. The molecular weight of the purified protease was approximately 21.5 kDa, and its relative activity reached the highest at pH 6.0 and 50 °C. At pH 4.0–8.0 and temperatures of 20–50 °C, the protease was stable. Its activity was significantly improved by Ca²⁺ and Zn²⁺ ions (p < 0.05). The Michaelis constant and maximum velocity of the protease were 2.94 mg/mL and 19.45 U/mL·min, respectively. The thermodynamic parameters analysis suggested that the protease showed better catalytic properties at 40 °C. Moreover, the protease could hydrolyze meat proteins, and obtained hydrolysate is non-cytotoxic to the HEK-293 cells. These findings provide a theoretical basis for understanding the enzymatic characterization of S. xylosus A2 protease and its future application in fermented meat products.

Keywords: Staphylococcus xylosus; protease; purification; characterization; meat protein

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MDPI and ACS Style

Wang, H.; Xu, J.; Kong, B.; Liu, Q.; Xia, X.; Sun, F. Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods 2022, 11, 1094. https://doi.org/10.3390/foods11081094

AMA Style

Wang H, Xu J, Kong B, Liu Q, Xia X, Sun F. Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods. 2022; 11(8):1094. https://doi.org/10.3390/foods11081094

Chicago/Turabian Style

Wang, Hui, Jianhang Xu, Baohua Kong, Qian Liu, Xiufang Xia, and Fangda Sun. 2022. "Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages" Foods 11, no. 8: 1094. https://doi.org/10.3390/foods11081094

APA Style

Wang, H., Xu, J., Kong, B., Liu, Q., Xia, X., & Sun, F. (2022). Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods, 11(8), 1094. https://doi.org/10.3390/foods11081094

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Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages

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