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CHARACTERISTICS OF TWO TRYPSIN ISOZYMES FROM THE VISCERA OF JAPANESE ANCHOVY (ENGRAULIS JAPONICA)

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Title: CHARACTERISTICS OF TWO TRYPSIN ISOZYMES FROM THE VISCERA OF JAPANESE ANCHOVY (ENGRAULIS JAPONICA)
Authors: KISHIMURA, HIDEKI Browse this author →KAKEN DB
HAYASHI, KENJI Browse this author
MIYASHITA, YUSUKE Browse this author
NONAMI, YOSHIYUKI Browse this author
Keywords: Japanese anchovy
Engraulis japonica
Purification
Trypsin
Isozyme
Thermal stability
Issue Date: Oct-2005
Publisher: Blackwell Publishing
Journal Title: Journal of Food Biochemistry
Volume: 29
Issue: 5
Start Page: 459
End Page: 469
Publisher DOI: 10.1111/j.1745-4514.2005.00029.x
Abstract: Two isozymes of trypsin (TR-I and TR-II) were purified from the viscera of Japanese anchovy (Engraulis japonica) by gel filtration and anion-exchange chromatography. Final enzyme preparations were nearly homogeneous in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the molecular weights of both enzymes were estimated to be 24,000 Da by SDS-PAGE. The N-terminal amino acid sequences of the TR-I, IVGGYECQAHSQPHTVSLNS, and TR-II, IVGGYECQPYSQPHQVSLDS, were found. Both TR-I and TR-II had maximal activities at around pH 8.0 and 60C for hydrolysis of Nα-p-tosyl-L-arginine methyl ester hydrochloride. The TR-I and TR-II were unstable at above 50C and below pH 5.0 and were stabilized by calcium ion.
Rights: The definitive version is available at www.blackwell-synergy.com
Relation: http://www.blackwell-synergy.com
Type: article (author version)
URI: http://hdl.handle.net/2115/16938
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 岸村 栄毅

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