Microbial sulfhydryl oxidase
AssigneeNovo Laboratories, Inc.
InventorsRobert L. Starnes, Dennis M. Katkocin, Carl A. Miller, Robert J. Strobel, Jr.
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Abstract
A sulfhydryl oxidase from Aspergillus sojae, having a unit activity of about 2000 units per gm of protein enzyme preparation and essentially free from interfering activities.
Claims8
The sulfhydryl oxidase elaborated by Aspergillus sojae said sulfhydryl oxidase being characterized by a pH optimum of about pH 6.5 and a temperature optimum of about 42.degree. C.
The deproteinased sulfhydryl oxidase elaborated by Aspergillus sojae said sulfhydryl oxidase being characterized by a pH optimum of about pH 6.5 and a temperature optimum of about 42.degree. C.
An enzyme preparation comprising the deproteinased sulfhydryl oxidase elaborated by Aspergillus sojae, said enzyme having a unit activity of about 2000 U per gram of protein enzyme preparation said sulfhydryl oxidase being characterized by a pH optimum of about pH 6.5 and a temperature optimum of about 42.degree. C.
An enzyme preparation comprising the deproteinased sulfhydryl oxidase elaborated by Aspergillus sojae in liquid form, said liquid preparation having at least about 200 U per ml of preparation said sulfhydryl oxidase being characterized by a pH optimum of about pH 6.5 and a temperature optimum of about 42.degree. C.
A method for producing sulfhydryl oxidase which comprises cultivating a sulfhydryl oxidase producing strain of Aspergillus sojae, then recovering the enzyme from the culture broth.
A method for producing sulfhydryl oxidase which comprises cultivating a sulfhydryl oxidase producing strain of Aspergillus sojae, then releasing the enzyme from the microorganism cells, and thereafter, recovering the released sulfhydryl oxidase.
Dependencies are inferred from the claim text.