PURIFICATION AND CHARACTERISATION OF TRYPSINS FROM THE PYLORIC CAECA OF MANDARIN FISH (SINIPERCA CHU

• 作 者: Bao-JuLu[1]Li-GenZhou[2]Qiu-FengCai[1]KenjiHara[3]AsamiMaeda[3]Wen-JinSu[1]Min-JieCao[1]
• 机 构: School of Biotechnology, The Key Laboratory of Science and Technology for Aquaculture and Food Safet
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　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.