Some proteolytic properties of hatching liquid in the sea trout,Salmo trutta m. trutta L. |
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| Authors: | Zofia Luberda Jerzy Strzezek Miroslaw Luczynski |
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| Institution: | (1) Department of Animal Biochemistry, University of Agriculture and Technology, 10-718 Olsztyn-Kortowo, ul., Oczapowskiego, 5, Poland;(2) Department of Basic Fishery Sciences, University of Agriculture and Technology, 10-718 Olsztyn-Kortowo, ul., Oczapowskiego, 5, Poland |
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| Abstract: | Proteolytic activity of sea trout hatching liquid was examined towards casein and azocazein as a function of pH and temperature.
The optimum pH for caseinolytic and azocaseinolytic activities were 9.4, and 9.0, respectively. At alkaline pH the enzyme
was activated by low concentrations of Zn2+ ions (10−5 M). Maximum proteolytic activity of the hatching liquid was observed at 25°C. Temperatures exceeding 30°C caused a rapid
reduction in enzyme activity. Proteolytic activity observed at 10°C was approximately 50% of that observed at 25°C. In general,
a pseudo-Arrhenius plot indicated a Q10 of 1.6 between 6 and 25°C. |
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| Keywords: | hatching liquid Zn2+ ions pH proteolytic activity temperature |
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