Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584350 | Food Chemistry | 2018 | 32 Pages |
Abstract
Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45â¯Â°C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2â¯h. Fish extract was unstable at temperatures greater than 45â¯Â°C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl2 and MgCl2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.
Keywords
Ethylenediaminetetraacetic acid (PubChem CID: 6049)Acidic proteaseAcetic acid (PubChem CID: 176)Hydrochloric acid (PubChem CID: 313)Sodium dodecyl sulfate (PubChem CID: 3423265)Methanol (PubChem CID: 887)StomachSodium hydroxide (PubChem CID: 14798)CollagenSodium chloride (PubChem CID: 5234)Glycine (PubChem CID: 750)
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonella Valeria Acevedo Gomez, Gabriela Gomez, Ester Chamorro, Soledad Bustillo, Laura Cristina Leiva,