Characteristics of trypsins from the viscera of true sardine (Sardinops melanostictus) and the pyloric ceca of arabesque greenling (Pleuroprammus azonus)

Kishimura, Hideki; Hayashi, Kenji; Miyashita, Yusuke; Nonami, Yoshiyuki

Characteristics of trypsins from the viscera of true sardine (Sardinops melanostictus) and the pyloric ceca of arabesque greenling (Pleuroprammus azonus)

Kishimura, Hideki; Hayashi, Kenji; Miyashita, Yusuke et al.

Food Chemistry, 2006, 97(1), 65-70

Permalink : https://hdl.handle.net/2115/6113

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アクセス権	open access
URI	https://hdl.handle.net/2115/6113
タイトル	Characteristics of trypsins from the viscera of true sardine (Sardinops melanostictus) and the pyloric ceca of arabesque greenling (Pleuroprammus azonus)
著者	Kishimura, Hideki ; Hayashi, Kenji ; Miyashita, Yusuke ; Nonami, Yoshiyuki
e-Rad_Researcher 50204855 著者名 Kishimura, Hideki 岸村, 栄毅
著者名 Hayashi, Kenji
著者名 Miyashita, Yusuke
著者名 Nonami, Yoshiyuki
言語	英語
キーワード	Japanese sardine
	Sardinops melanostictus
	Arabesque greenling
	Pleuroprammus azonus
	N-terminal amino acid sequence
	Viscera
	Pyloric cecum
	Trypsin
発行日	2006-07
出版者	Elsevier
収録物名	Food Chemistry
巻(号)	97(1)
ページ	65-70
抄録	Trypsins, TR-S and TR-P, from the viscera of true sardine (Sardinops melanostictus) and from the pyloric ceca of arabesque greenling (Pleuroprammus azonus), respectively, were purified 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-S, IVGGYECKAYSQPWQVSLNS, and TR-P, IVGGYECTPHTQAHQVSLNS, were found. The TR-S and TR-P had maximal activities at around pH 8.0 for hydrolysis of Nα-p-tosyl-l-arginine methyl ester. Optimum temperature of the TR-S and TR-P were 60 and 50 °C, respectively. The TR-S and TR-P were unstable at above 50 and 30 °C, respectively, and below pH 5.0. Both TR-S and TR-P were stabilized by calcium ion.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0308-8146
関連情報	URI http://www.sciencedirect.com/science/journal/03088146
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.foodchem.2005.03.008