PENGARUH PENAMBAHAN SORBITOL TERHADAP STABILITAS ENZIM PROTEASE DARI Bacillus licheniformis
This research aims to study to effect of addition of sorbitol towards the stability of protease from B. licheniformi. The purified enzyme has optimum pH and temperature of 6.0 and 50oC, respectively. After being added with sorbitol, the enzyme has has optimum pH and temperature of 6.5 and 50oC, respectively. The addition of sorbitol was able to increase the thermal stability of protease incubated at 50oC for 200 minutes. The purified enzyme has residual activity of 17.2% with ki value of 0.0087 min.-1. The enzymes with addition of sorbitol concentration of 0.5 M, 1 M, and 1.5 M have residual activity of 28.9%; 44.7%; and 45.3%, respectively. The addition of sorbitol has increased the thermal stability of protease up to twice compared to the purified one. The highest stability was obtained by the addition of sorbitol 1 M.
Keywords: protease, B. licheniformis, sorbitol
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