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dc.contributor.authorLi, Zhao
dc.contributor.authorScott, Ken
dc.contributor.authorHemar, Yacine
dc.contributor.authorZhang, Huoming
dc.contributor.authorOtter, Don
dc.date.accessioned2018-02-22T10:34:42Z
dc.date.available2018-02-22T10:34:42Z
dc.date.issued2018-02-16
dc.identifier.citationLi Z, Scott K, Hemar Y, Zhang H, Otter D (2018) Purification and characterisation of a protease (tamarillin) from tamarillo fruit. Food Chemistry. Available: http://dx.doi.org/10.1016/j.foodchem.2018.02.091.
dc.identifier.issn0308-8146
dc.identifier.doi10.1016/j.foodchem.2018.02.091
dc.identifier.urihttp://hdl.handle.net/10754/627180
dc.description.abstractA protease from tamarillo fruit (Cyphomandra betacea Cav.) was purified by ammonium sulphate precipitation and diethylaminoethyl-Sepharose chromatography. Protease activity was determined on selected peak fractions using a casein substrate. Sodium dodecyl sulphate polyacrylamide gel electrophoresis analysis showed that the peak with the highest protease activity consisted of one protein of molecular mass ca. 70 kDa. The protease showed optimal activity at pH 11 and 60°C. It was sensitive to phenylmethylsulphonyl fluoride while ethylenediaminetetraacetic acid and p-chloromercuribenzoic acid had little effect on its activity, indicating that this enzyme was a serine protease. Hg2+ strongly inhibited enzyme activity, possibly due to formation of mercaptide bonds with the thiol groups of the protease, suggesting that some cysteine residues may be located close to the active site. De novo sequencing strongly indicated that the protease was a subtilisin-like alkaline serine protease. The protease from tamarillo has been named 'tamarillin'.
dc.description.sponsorshipThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
dc.publisherElsevier BV
dc.relation.urlhttp://www.sciencedirect.com/science/article/pii/S0308814618303273
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, [, , (2018-02-16)] DOI: 10.1016/j.foodchem.2018.02.091 . © 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCyphomandra betacea
dc.subjectSolanaceae
dc.subjectPurification
dc.subjectCharacterisation
dc.subjectDe novosequencing
dc.subjectSubtilisin-like serine protease
dc.subjectTamarillin
dc.titlePurification and characterisation of a protease (tamarillin) from tamarillo fruit
dc.typeArticle
dc.contributor.departmentKing Abdullah University of Science and Technology (KAUST), Core Labs, Thuwal 23955-6900, Saudi Arabia
dc.identifier.journalFood Chemistry
dc.eprint.versionPost-print
dc.contributor.institutionSchool of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
dc.contributor.institutionSchool of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1143, New Zealand
dc.contributor.institutionThe Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
dc.contributor.institutionCenter for Dairy Research, College of Agriculture and Life Sciences, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706, USA
kaust.personZhang, Huoming


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