| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542012 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Purification of an alkaline trypsin from the viscera of zebra blenny (Salaria basilisca). ⺠The molecular weight of the purified trypsin was estimated to be 27 kDa by SDS-PAGE. ⺠The optimum pH and temperature for trypsin activity were around 9.5 and 60 °C, respectively. ⺠The enzyme was extremely stable in the pH range of 7.0-12.0 and highly stable at low temperatures. ⺠The N-terminal amino acid sequence of the first 12 amino acids of trypsin was IVGGRECTEPSQ.
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Authors
Naourez Ktari, Hayet Ben Khaled, Rim Nasri, Kemel Jellouli, Sofiane Ghorbel, Moncef Nasri,