Protease from Aspergillus oryzae: Biochemical Characterization and Application as a Potential Biocatalyst for Production of Protein Hydrolysates with Antioxidant Activities
Table 3
Kinetic parameters for the protease from A. oryzae LBA 01 produced under solid state fermentation of wheat bran.
Kinetic activation parameters
Temperature range (°C)
(kJ moL−1)
30–55
37.98
0.99
1.64–1.53
55–80
−94.87
0.95
Michaelis-Menten constant () and maximum rate for the enzymatic reaction ()
Substrate
(mg·mL−1)
(U·g−1)
Casein
4.9
5446.3
Azocasein
2.5
5139.3
Hemoglobin
0.7
2764.5
Kinetic parameters for irreversible thermal denaturation
