Halophilic salilysin is first synthesized as a pro-form, which has been shown autolysis activity to process pro-region (55 amino acids long) three times to form intermediate 1 (I1), intermediate 2 (I2) and final mature (M) salilysin. The autolysis of I1- to M-form salilysin in vitro was significantly accelerated with increasing NaCl concentration up to 4 M. Strong salting-out salts, (NH₄)₂SO₄, Na₂SO₄ and MgSO₄, were more effective, suggesting that autolysis is enhanced by inter-molecular association or structure compaction or both. However, MgCl_2, a salting-in salt, was also effective, suggesting that other mechanisms, such as charge shielding and ionic binding to this halophilic protein, operated. Autolytic cleavage at site 3 resulted in mixed formation of correctly and incorrectly processed mature forms in the absence of salt, indicating that salt affected the accuracy of autolytic cleavage reaction. Far UV circular dichroism (CD) measurements indicated that E167A pro-salilysin showed an identical CD spectrum to the wild-type mature salilysin, suggesting pro-form has a proper fold for proteolytic activity. Thermal scanning indicated that E167A pro-salilysin was more heat-stable by ~ 10 °C than mature form. The CD spectra, thermal stability and modeling structure of salilysin clearly suggested that pro-salilysin is folded to the same structure as native form and is functional for autolysis.

嗜盐水杨素首先作为前体合成，已显示出自溶活性，可将前区（55 个氨基酸长）加工 3 次，形成中间体 1 (I1)、中间体 2 (I2) 和最终成熟 (M) 水杨素. 随着 NaCl 浓度增​​加至 4 M，I1- 至 M-形式水杨苷的体外自溶显着加速。强盐析盐，(NH ₄ ) ₂ SO ₄、Na ₂ SO ₄和 MgSO ₄更有效，表明自溶通过分子间缔合或结构压实或两者兼而有之。然而，MgCl _2，盐中盐也有效，这表明其他机制，例如电荷屏蔽和与这种嗜盐蛋白的离子结合，也在起作用。在没有盐的情况下，位点 3 的自溶裂解导致正确和错误加工的成熟形式的混合形成，表明盐影响了自溶裂解反应的准确性。远紫外圆二色性 (CD) 测量表明 E167A 水杨素原显示出与野生型成熟水杨素相同的 CD 光谱，表明前体具有适当的蛋白水解活性折叠。热扫描表明 E167A 水杨素原比成熟形式更耐热约 10 °C。CD光谱，