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The effective utilization of the byproducts during the processing of aquatic products is important to the fisheries industry.So far,very little information about trypsins from byproducts of freshwater fish has been reported.In this study,anionic form (trypsin A) and cationic form (trypsin B) of trypsin from the pyloric caeca of mandarin fish were purified by a series of chromatographies,including DEAE-Sephacel,Sephacryl S-200 HR,Q-Sepharose or SP-Sepharose and their biochemical and kinetic characteristics were carried out.Purified trypsins revealed a single band on native-PAGE.