Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen

Klomklao, Sappasith; Benjakul, Soottawat; Visessanguan, Wonnop; Kishimura, Hideki; Simpson, Benjamin K.

Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen

Klomklao, Sappasith; Benjakul, Soottawat; Visessanguan, Wonnop et al.

Food Chemistry, 2006, 98(1), 14-22

Permalink : https://hdl.handle.net/2115/8509

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アクセス権	open access
URI	https://hdl.handle.net/2115/8509
タイトル	Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen
著者	Klomklao, Sappasith ; Benjakul, Soottawat ; Visessanguan, Wonnop ; Kishimura, Hideki ; Simpson, Benjamin K.
著者名 Klomklao, Sappasith
著者名 Benjakul, Soottawat
著者名 Visessanguan, Wonnop
e-Rad_Researcher 50204855 著者名 Kishimura, Hideki
著者名 Simpson, Benjamin K.
言語	英語
キーワード	Trypsin
	Proteinase
	Hydrolysis
	Degradation
	Myosin heavy chain
	Muscle
	Purification
	Spleen
	Tuna
発行日	2006
出版者	Elsevier
収録物名	Food Chemistry
巻(号)	98(1)
ページ	14-22
抄録	Trypsin from skipjack tuna (Katsuwonus pelamis) spleen was purified by ammonium sulfate precipitation and a series of chromatographies including Sephacryl S-100 and Benzamidine Sepharose 4 Fast Flow (high sub). The enzyme was purified to 22.3 folds with a yield of 51.6%. The molecular weight of trypsin was estimated to be 42 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Purified trypsin was able to hydrolyze natural actomyosin (NAM) and myosin, but rarely hydrolyzed collagen. Myosin heavy chain was most susceptible to hydrolysis by trypsin as evidenced by the lowest band intensity remained. The effect of NaCl on proteolytic activity was also studied. The band intensity of myosin heavy chain slightly increased as NaCl concentration increased, suggesting the inhibitory activity of NaCl. When hydrolytic activities of skipjack tuna spleen and bovine pancreas trypsins on sardine proteins, including NAM, myosin and collagen were compared, it was found that trypsin from bovine pancreas showed the greater activity towards NAM and myosin than that from skipjack tuna spleen. However, both enzymes could not degrade collagen.
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.2005.05.047