Some Properties of a Bacterial Proteinase Chemically Fixed to Agarose

Abstract

1 An extracellular proteinase from a strain of Arthrobacter was coupled to cyanogen bromide activated agarose beads. 2 The coupled product was active at a fairly high temperature. No inactivation occurred upon incubation at 70°, where the free enzyme was rapidly inactivated. 3 No leakage of activity from the gel into solution was detectable under various conditions. 4 The mechanical properties of the activated and coupled product were superior to the untreated gel, both as regards flow rate and heat stability. No melting occurred up to 100°. 5 The use of proteolytic enzyme gels in columns allows the preparation of intermediate digestion products.