African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Article in Press

An overview of proteolytic enzymes and determination of protein content in the proteinous sample

Getachew Gemechu Tadessea*, Binyam Yeshtila Tilahunb Kidist Mulugeta c

  •  Received: 02 October 2022
  •  Accepted: 08 December 2022
The world environment is changing by the socio economic factors. Most of this occurs by using chemical in industries. Digestive enzymes plays a great role in breakdown of macromolecules into micro molecules Protease also called proteinase or peptidase is a digestive enzyme that categorized under proteolytic enzymes and replaces these chemicals in industry. Protease categorized into different classes based on different factors. Sustainable form of the enzyme can be obtained from microorganisms. This microbial protease can be produced in either solid state fermentation or submerged state. Different substrate helps for protease production in both states. Once protease is produced, it should be purified by concentration and precipitation methods to get pure enzyme. Getting pure enzyme involves a multi steps and many methods are involved in purification process. While determining total protein concentration in fermentation sample, one of the pre requirements is selecting the best protein assay method. Different factors including temperature, pH, substrates, inhibitors and detergents has great effect on protease production. Total protein content of the fermentation product can be assayed by Bicinchoninic Acid, Bradford or modified Lowry. Microbial protease has great contribution leather industries, food companies, detergent, medicine, waste management, silver recovery etc.

Keywords: protease, fermentation proteolytic, protein assay, total protein concentration