Partial purification and biochemical characterization of proteases of common spice seeds of Carom (Trachyspermum ammi), Coriander (Coriandrum sativum), Black cardamom (Amomum subulatum) and Green cardamom (Elettaria cardamomum)
2022
Chatterjee, Rituparna | Das, Samvidha | Ghosh, Rakhi | Karmakar, Srabani
Partial purification and biochemical characterization of proteases from common spice seeds Trachyspermum ammi (Carom seeds), Amomum subulatum (black cardamom), Elettaria cardamomum (green cardamom) and Coriandrum sativum (coriander seeds) was attempted in the study. The proteolytic activity was determined in terms of caseinolytic property by skim milk agar assay at pH 4, 7 and 9 and at 37°C with positive control (trypsin) and negative control (distilled water). Carom and coriander seeds exhibited protease activity at all pH values; black cardamom and green cardamom exhibited protease activity at pH 7 and 9. The maximum protease activity obtained from azocasein kinetics assay of carom, coriander and green cardamom seed proteins were 8.39, 11.87 and 7.21 μg/ml/min at optimum pH of 7 and optimum temperature of 37°C, respectively. The black cardamom seed showed protease activity of 11.13 μg/ml/min at optimum pH 9 and temperature 37°C. Highest KM value determined was 169.33 μg/ml for carom seed protease and lowest KM value is 128.34 μg/ml for green cardamom protease.
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