Purification and properties of chitinase from cabbage

Chitinase has been purified from the extract of cabbage through successive steps of ammonium sulfate fractionation, chromatofocusing and Sephadex G-75 gel filtration. By these steps, the purity of the enzyme increased by 93.3 fold and the recovery of the enzyme activity was 20%. The purified enzyme had an optimal pH of 5.0, an optimal temperature between 40 to 50 degrees C and a Km of 76 microM for hydrolysis of ethylene glycol chitin. The molecular weight of the enzyme determined from filtration through Sephadex G-75 was 30,000 daltons. Heavy metal ions, Hg2+ (0.5 mM) and Ag+(2.5 mM) significantly inhibited the activity of the enzyme. NBSI1 (1.0 mM), DNFB (0.5 mM) and PMSF (0.5 mM) completely inhibited the activity of the enzyme. The enzyme also showed muramidase activity for hydrolysis of Micrococcus lysodeikticus cell wall. The presence of chitinase in cabbage may function as a defense enzyme against potential pathogens.