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American Journal of Food Technology
Year: 2012  |  Volume: 7  |  Issue: 2  |  Page No.: 89 - 95

Detergent Potential of a Spoilage Protease Enzyme Liberated by a Psychrotrophic Spore Former Isolated from Sterilized Skim Milk

A.K. Beena, P.I. Geevarghese and K.K. Jayavardanan    

Abstract: The organism isolated from sterilized skim milk was identified as Bacillus cereus. B. cereus was found to be capable of producing protease enzyme at an alkaline pH-10. To assess the possibility of exploiting this enzyme in cleaning formulations, temperature stability, pH stability and compatibility of crude enzyme with detergent components were looked into. The enzyme was found to be stable over a pH ranging from 7-12 with maximum activity at pH-11.0. The protease retained more than 60% activity after 90 min of exposure to all the selected temperatures of 20, 40, 60 and 80°C. Residual activity of enzyme after forty days of storage at 10 and -10°C was 77.4 and 69.5% of their initial activity, respectively. Enzyme remained stable to a very wide temperature range of -10 to 80°C. The anionic surfactant Sodium dodecyl sulphate enhanced the activity by 2.2 times under experimental conditions. Nonionic surfactant Tween 80 also improved the activity of protease enzyme. Hydrogen peroxide, a commonly used bleaching agent was found to have no significant adverse affect on the crude enzyme. Detergent compatibility of the enzyme was distinctly established by the wash test also. The results of this experiment confirmed the potential of enzyme to be used as a detergent additive.

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