Purification and characteristics of trypsins from cold-zone fish, Pacific cod (Gadus macrocephalus) and saffron cod (Eleginus gracilis)

@inproceedings{Fuchise2009PurificationAC,
  title={Purification and characteristics of trypsins from cold-zone fish, Pacific cod (Gadus macrocephalus) and saffron cod (Eleginus gracilis)},
  author={Tomoyoshi Fuchise and Hideki Kishimura and Haruo Sekizaki and Yoshiyuki Nonami and Gaku Kanno and Sappasith Klomklao and Soottawat Benjakul and Byung-Soo Chun},
  year={2009}
}
Abstract Trypsins from the pyloric ceca of Pacific cod ( Gadus macrocephalus ) (GM-T) and saffron cod ( Eleginus gracilis ) (EG-T) were purified by gel filtration on Sephacryl S-200 and Sephadex G-50. The final enzyme preparations were nearly homogeneous on SDS–PAGE and the molecular weights of both enzymes were estimated to be approximately 24 kDa by SDS–PAGE. The specific trypsin inhibitors, soybean trypsin inhibitor and TLCK, strongly inhibited the activities of GM-T and EG-T. The optimum pH… CONTINUE READING

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