Production, properties and applications of proteases from pongamia oil seed cakes

Abstract

AbstractDe‐oiled cakes (meal) containing proteins and carbohydrates are inevitably produced during extraction of oil from seeds. These cakes are inexpensive, sustainable and renewable sources but have limited applications. In this present study, de‐oiled pongamia seed cake was used as substrate to produce protease byBacillus licheniformis,Acinetobacter pittii, andAspergillus nigerunder different culture conditions such as pH and temperature. Furthermore, the influence of diverse carbon and nitrogen sources on enzyme production was studied. Under the optimized conditions but without any additional inducers, the activity of protease produced byAspergillus nigerwas 27.5 UmL−1, which is 34% higher than the activity obtained usingB. licheniformisand about 6.7 times higher compared to that obtained usingA. pittii. Addition of nitrogen or carbon source leads to an increase in enzyme activity of up to 240% with urea byAspergillus nigerand 163% with fructose byAcinetobacter pittii. Proteases obtained had optimum production at pH 8 and temperature of 30 and 40°C. The enzyme produced was effective in hydrolysing the gelatin layer from used x‐ray films, enabling the film to be recycled and was also able to coagulate milk, suggesting that it may be suitable for food applications.