Production and characterization of Lasparaginase - a tumour inhibitor

Abstract

This paper describes production and characterization of L-asparaginase from Aspaergillus terreus KLS2. This production of L-asparaginase were produced through solid state fermentation by using carob pod as a substrate. This production of L-asparaginase were achieved through optimization of fermentation parameters and it showed 6.05 IU of enzyme activity. After the production of L-asparaginase were used for purification by chromatography techniques. The purified L-asparaginase were used for the characterization. The general properties were used for characterization of L-asparaginase are effect of pH and temperature, stability of pH and temperature on L-asparaginase. Even the substrate specificity were also studied. The optimum pH 9.0 retains 100% of residual activity and 450C temperature on Lasparaginase retains 100% residual activity. Stability of pH 8.0 retains 100% activity and temperature 70 0C at 30 and 60 min. L-asparagine was used as a specific and natural substrate to the L-asparaginase and retain 100% relative activity.