Molecular weights and optimum temperature and pH for pepsin activity of three sciaenid finfish species from the Gulf of California.

Mayra L. González-Félix*, Martín Pérez Velázquez, Maldonado Othon Carlos Alberto

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

By-products from finfish processing from fisheries and aquaculture are often discarded. However, the enzymatic content of viscera has potential biotechnological and industrial applications. Such is the case for the sciaenids Cynoscion othonopterus, Cynoscion xanthulus, and Cynoscion parvipinnis, which are food and game fishes from the Gulf of California and whose viscera are commonly discarded after fish dressing. In this study, optimum temperature and pH for activity, as well as molecular weights of pepsin from the stomach of C. othonopterus, C. xanthulus, and C. parvipinnis were evaluated for the first time. Pepsin molecular weights were 30, 32.1, and 32.3 kDa, respectively. The highest activity of pepsin against hemoglobin was recorded between 40 and 45ºC for C. othonopterus and C. xanthulus and at 40°C for C. parvipinnis. The optimum pH was 2.0 for the three sciaenids. Biochemical characteristics were comparable to pepsins from other marine and freshwater fish species, so they could likely be used in some processes using this enzyme, like collagen extraction, fish silage production, or fish processing, among others.
Original languageAmerican English
Pages (from-to)1-12
JournalArchives of Biological Sciences
Issue number00
DOIs
StatePublished - 30 Jan 2024

Keywords

  • pepsin
  • enzymatic activity
  • sciaenids
  • Cynoscion othonopterus
  • C. xanthulus
  • C. parvipinnis

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