Purification and characterization of chymotrypsin from viscera of vermiculated sailfin catfish, Pterygoplichthys
disjunctivus, Weber, 1991 |
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| Authors: | Ana Gloria Villalba-Villalba Juan Carlos Ramírez-Suárez Ramón Pacheco-Aguilar Elisa Miriam Valenzuela-Soto María Elena Lugo-Sánchez Ciria Guadalupe Figueroa-Soto |
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| Institution: | 1. Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera a La Victoria Km. 0.6. Apdo. Postal 1735, 83304, Hermosillo, Sonora, Mexico
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| Abstract: | Pterygoplichthys disjunctivus viscera chymotrypsin was purified by fractionation with ammonium sulfate (30–70 % saturation), gel filtration, affinity, and ion exchange chromatography. Chymotrypsin molecular weight was approximately 29 kDa according to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), shown a single band in zymogram. Electrofocusing study suggested being an anionic enzyme (pI ≈ 3.9), exhibiting maximal activity at pH 9 and 50 °C, using Suc-Ala-Ala-Pro-Phe-p-nitroanilide (SAAPNA) as substrate. Enzyme was effectively inhibited by phenyl methyl sulfonyl fluoride (PMSF) (99 %), and N-tosyl-l-phenylalanine chloromethyl ketone (TPCK) (94 %). Enzyme activity was affected by the following ions in decreasing order: Hg2+, Fe2+, Cu2+, Li1+, Mg2+, K1+, Mn2+, while Ca2+ had no effect. Chymotrypsin activity decreased continuously as NaCl concentration increased (from 0 to 30 %). K m and V max values were 0.72 ± 1.4 mM and 1.15 ± 0.06 μmol/min/mg of protein, respectively (SAAPNA as substrate). Results suggest the enzyme has a potential application where low processing temperatures are needed, such as in fish sauce production. |
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