PARTIAL PURIFICATION OF PROTEOLYTIC ENZYMES AND CHARACTERIZATION OF TRYPSIN FROM MERLUCCIUS HUBBSI BY-PRODUCTS"

LAMAS, DANIELA; YEANNES, MARIA I.; MASSA, AGUEDA E.

International Journal of Food and Nutritional Sciences (IJFANS)

University of Oslo, Norway.

Lugar: New Delhi; Año: 2015

Proteolytic enzymes have been detected and partially purified from Merluccius hubbsi viscera. Crude proteinase extract exhibited its maximal activity at pH 7.94, 59.52ºC and 33.93 minutes using azocaseín as a substrate. The molecular weight was estimated to be 25 kDa by SDS-PAGE. The best ratio of crude extract to cold acetone for the partial purification of protease was found in 1:1.25 with a 94.02% of recovery. Results relative to the substrate specific BAPNA, indicated that the recovered protease was a trypsin. The kinetic trypsin constant Km and kcat were 0.38 mM and 0.97/s respectively, while the catalytic efficiency was 2.54/mMs. The stability results obtained with surfactants suggest that this enzyme can be incorporated as an ingredient in detergent formulations.