Alkaline trypsin from the viscera and heads of Engraulis anchoita: Partial purification and characterization
| Autor: | Agueda Elena Massa, María Isabel Yeannes, Daniela Lorena Lamas |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
VISCERA
lcsh:Biotechnology Plant Science Biology TRYPSIN HEADS alkaline proteases Engraulis lcsh:TP248.13-248.65 Engraulis anchoita medicine ALKALINE PROTEASES ENGRAULIS ANCHOITA Agricultura viscera Trypsin biology.organism_classification Molecular biology trypsin CIENCIAS AGRÍCOLAS purl.org/becyt/ford/4.1 [https] Agricultura Silvicultura y Pesca heads purl.org/becyt/ford/4 [https] Biotechnology medicine.drug |
| Zdroj: | BioTechnologia, Vol 98, Iss 2, Pp 103-112 (2017) CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Marine by-products contain valuable protein fractions. To ensure a profitable utilization of wastes from the fish industry, the knowledge about their quality and composition is necessary. Fish digestive proteolytic enzymes from cold-adapted ectothermic organisms have found applications in several industries because their temperature requirements and other characteristics differ from those of homologous proteases from warm-blooded animals. Herein, we describe detection, partial purification, and characterization of proteolytic enzymes from the viscera and heads of Engraulis anchoita. Enzymatic activities of the by-products were assayed using azocaseín as a substrate. To characterize the alkali protein fraction, the activity against inhibitors and their molecular weights were studied. The crude protein extract exhibited maximal activity at pH 8.0 and 60EC. Results relative to the substrate-specific Nabenzoyl-DL-arginine-p-nitroanilide and the 25 kDa molecular weight indicated that the recovered protease was trypsin. The activity showed an increment in presence of SDS and a slight decrease when it was incubated with EDTA. Increasing the concentration of NaCl up to 5% did not significantly decrease the protein’s activity. The results obtained suggest that by-products of anchovy industry could be used in the detergents industry. Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina |
| Databáze: | OpenAIRE |
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