오징어 내장에서 분리한 protease를 중심합성 계획법을 이용해서 제한조건을 동일하게 하고 pH와 온도를 변수로 protease활성을 모니터링 하였다. 그 결과 protease활성은 41.75$^{circ}C$, pH 6.02에서 78.65unit로 최고치를 나타내었으며, 이때 $R^2$는 0.8461로서 10% 이내에서 유의성이 인정되었다. 또한 오징어 내장 protease는 50mM의 $Na^{+}$ 첨가에서 활성이 저해되었으나 $Mg_2$$^{+}$에 의해서는 상승효과를 보였으며 km 값은 0.12mM이었다.
The characteristics of protease from squid viscera was investigated by response surface methodology(RSM) programmed with reaction temperature and pH. The optimal temperature and pH for the protease were 41.75$^{circ}C$ and pH 6.02 respectively. Also its activity was 78.65 unit at the optimal condition and $R^2$ of the model was 0.8461 (P＜0.1). The protease activity was decreased by N $a^{+}$ and increased by $Mg^{2+}$ But $K^{+}$ did not affect the protease. The Km value against casein was determined to be 0.12 mM by Line-weaver-Burk plot.lot.
