New Zealand Journal of Marine and Freshwater Research abstracts
Isolation and characterisation of two chymotrypsins
from Allocyttus niger (black oreo dory) viscera
JACEK KRZYZOSIAK
Livestock Improvement Corporation Ltd
Private Bag 3016
Hamilton 2001, New Zealand
ROY M. DANIEL
Department of Biological Sciences
University of Waikato
Private Bag 3105
Hamilton 2001, New Zealand
Abstract Two serine proteases from the viscera of deep-sea
fish, black oreo dory (Allocyttus niger), were purified by
hydrophobic, affinity, and cation exchange chromatography. They were designated
as chymotrypsins on the basis of substrate specificity and susceptibility to
inhibitors. The pH optima of chymotrypsin I and II were 8.6 and 10,
respectively. Chymotrypsin II retained a remarkable 80% activity at pH 12.5.
Thermal stability of both enzymes was enhanced in the presence of calcium ions.
Both chymotrypsins were inhibited by high concentrations of substrate
Suc-AAPF-NA.
Keywords chymotrypsin; deep sea fish; thermal stability;
black oreo dory; Allocyttus niger; proteases; enzymes
New Zealand Journal of Marine and Freshwater Research, 1997, Vol. 31:
497-504
0028-8330/97/3104-0497 $7.00/0 (c) The Royal Society of New Zealand
1997
PDF file of entire paper: medium quality (650K); (scanned from paper original: notes about this process)
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