TY - JOUR
T1 - Purification and partial characterization of trypsin from the viscera of tropical sierra (Scomberomorus Sierra) from the Gulf of California
AU - Valdez-Melchor, R. G.
AU - Ezquerra-Brauer, J. M.
AU - Cinco-Moroyoqui, F. J.
AU - Castillo-Yáñez, F. J.
AU - Cardenas-Lopez, J. L.
PY - 2013/12
Y1 - 2013/12
N2 - Trypsin from the viscera of sierra (Scomberomorus sierra) was purified by affinity chromatography on Sepharose-4B coupled to soybean trypsin inhibitor and characterized with respect to its purity, sensitivity to temperature, pH and inhibition. Trypsin was purified from sierra viscera with 11.9-fold and 29.7% yield. The enzyme had a molecular weight of 25.4kDa estimated by SDS-PAGE and two possible trypsin isoforms were observed in activity gels. Trypsin activity was strongly inhibited by soybean trypsin inhibitor and porcine trypsin inhibitor, showing a partial inhibition by a serine protease inhibitor. The optimal activity of the enzyme was observed at pH9 and 60C with n-α-benzoyl-dl-arginine-p-nitroanilide as a substrate. The enzyme maintained more than 50% of its activity in temperatures up to 50C and within the pH range of 8-10 for a period of up to 2h.
AB - Trypsin from the viscera of sierra (Scomberomorus sierra) was purified by affinity chromatography on Sepharose-4B coupled to soybean trypsin inhibitor and characterized with respect to its purity, sensitivity to temperature, pH and inhibition. Trypsin was purified from sierra viscera with 11.9-fold and 29.7% yield. The enzyme had a molecular weight of 25.4kDa estimated by SDS-PAGE and two possible trypsin isoforms were observed in activity gels. Trypsin activity was strongly inhibited by soybean trypsin inhibitor and porcine trypsin inhibitor, showing a partial inhibition by a serine protease inhibitor. The optimal activity of the enzyme was observed at pH9 and 60C with n-α-benzoyl-dl-arginine-p-nitroanilide as a substrate. The enzyme maintained more than 50% of its activity in temperatures up to 50C and within the pH range of 8-10 for a period of up to 2h.
UR - http://www.scopus.com/inward/record.url?scp=84889636536&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4514.2012.00667.x
DO - 10.1111/j.1745-4514.2012.00667.x
M3 - Artículo
SN - 0145-8884
VL - 37
SP - 694
EP - 701
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
IS - 6
ER -