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Avrupa Deniz Levreği (Dicentrarchus labrax) Pilorik Sekasından Tripsin Enziminin Saflaştırılması ve Kısmi Karakterizasyonu

Year 2022, Volume: 18 Issue: 2, 259 - 272, 01.06.2022
https://doi.org/10.22392/actaquatr.1036035

Abstract

Avrupa deniz levreği (Dicentrarchus labrax) pilorik sekasından tripsin enzimi, amonyum sülfat çöktürmesi (%30-%60) ve bir boyut dışlama kromotografisi olan Sephacryl S-200 kolonu kullanılarak saflaştırılmış; saflığı, sıcaklık ve pH’ya hassaslığı hesaplanarak karakterize edilmiştir. Avrupa deniz levreğinden tripsin enzimi 52,71 kat saflaştırılmış olup, %8,60 verimlilik oranına sahiptir. Enzimin molekül büyüklüğü SDS-PAGE elektroforez analizi sonucu 24 kDA molekül büyüklüğünde tek bant olarak tespit edilmiştir. Tripsin enzimi substrat olarak BAPNA (Nα-Benzoyl-L-arginine 4-nitroanilide hydrochloride) kullanılarak yapılan stabilite analizlerinde pH 8,0 ve 55 ºC’de optimal aktivite göstermiştir. Ancak, aktivitesinin 50 ºC’den sonra %30 ve fazlasını, 70 ºC’de ise tamamını kaybetmiştir. En iyi stabiliteyi pH 7,0-10,0 arasında göstermiştir. Böylece Avrupa deniz levreğinden geniş pH ve sıcaklık aralıklarında aktivite gösteren, farklı sanayi dallarında kullanılabilecek tripsin enzimi elde edilmiştir. Bulgular, sıcaklık ve pH faktörlerinin tripsin enzimi aktivitesini önemli düzeyde etkilediğini göstermiştir (P<0,05).

Supporting Institution

Muğla Sıtkı Koçman Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

16/156 proje

Thanks

Bu çalışma, Nihat KARASU’nun Doktora tezinin bir bölümünden özetlenmiştir. Çalışma Muğla Sıtkı Koçman Üniversitesi, Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından 16/156 proje numarası ile desteklenmiştir.

References

  • Alparslan, Y., Hasanhocaoğlu, H., Metin C., Baygar, T., 2014. Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas, Emirates Journal of Food Agriculture, 26(3): 293-301.
  • Anati, N.J., Siti Roha, A.M., Normah, I., 2021. African catfish (Clarias gariepinus) visceral protease: its specific activity and molecular weight at different purification stages. Food Research, 5(2): 120-128
  • Anonim, 2021a. T.C Tarım ve Orman Bakanlığı Su Ürünleri İstatistikleri. www.tarimorman.gov.tr. 11 sayfa.
  • Anonim, 2021b. Su Ürünleri 2020 Bülteni. Türkiye İstatistik Kurumu. www.data.tuik.gov.tr. 37252.
  • Balti, R., Barkia, A., Bougatef, A., Ktari, N., Nasri, M., 2009. A heat-stable trypsin fromthe hepatopancreasof the cuttlefish (Sephia officinalis): purification and characterisation. Food Chemistry 113, 146-154.
  • Barkia, A., Bougatef, A, Nasri, R., Fetoui,E., Balti, R., Nasr., M., 2010. Trypsin from the viscera of bogue (Boops boops): İsolation and characterisation. Fish Physiology Biochemical. 36:893-902.
  • Charu, B ve Ragini, G., 2020. Optimization and characterization of trypsin of Labeo rohita from its visceral waste. GSC Advanced Research and Reviews. 03(02):39-47.
  • Dos Santos, D.M.R.C., Dos Santos, C.W.V., De Souza, C.B., De Albuquerque F.S., Oliveira, J.M.S., Pereira, H.J.V., 2020. Trypsin purified from Coryphaena hippurus (common dolphinfish): purification, characterisation and application in commercial detergents. Biocatalysis and Agriculture Biotechnology. 25:1-7.
  • Fouz, M.F., Sumanarathne, A.S., Seneviratne, V.N., Rajapakse, S., 2021. İnvestigation of enhancement in thermal stability of trypsin in modified Mg/Al layered double hydroxides. Ceylon Journal of Science. 50(1):29-38.
  • Freitas-Júnior ACV, Costa HMS, Icimoto MY, Machado, M.F.M., Machado, M.F.M., Ferreira, J.C., De Oliveira, V.M.S.B.B., Buarque, D.S., Bezerra, R.S., (2021). Substrate specificity, physicochemical and kinetic properties of a trypsin from the giant Amazonian fish pirarucu (Arapima gigas). Biocatalysis and Agricultural Biotechnology. Vol.35,102073.
  • Freitas-Júnior ACV, Costa HMS, Marcusci, M., İcimoto MY, Hirata IY, Marcondes M, Carvalho LB Jr, Oliveira V, Bezerra RS (2012). Giant Amazonian fish pirarucu (Arapaima gigas ): its viscera as a source of thermostable trypsin. Food Chem 133(4),1596–1602.
  • Fuchise, T., Kishimura, H., Sekizaki, H., Nonami, Y., Kanno, G., Klomklao, S., Benjakul, S., 2009. Purification and characteristics of trypsins from cold-zone fish, Pacific cod (Gadus macrocephalus) and saffron cod (Eleginus gracilis). Food Chemistry. 116, 611-616.
  • Hasebi, Z., Motamedzadegan, A, Madani, R., Zamani, A., 2020. Extraction and purification of trypsin from intestine of Caspian kutum (Rutilus frisii Kutum) and calculation of its kinetic parameters and half life. İranian Scientific Fisheries Journal. 28(5),1-13.
  • Khandagale, S.A., Sorojini, B,K., Kumari, S., Sumanjoshi S.D., Nooralabettu, K., 2015. İsolation, purification and biochemical characterization of trypsin from İndian mackerel (Rastralliger kanagurta). Journal of Aquatic Food Product Technology, 24:4, 354-367.
  • Khandagale, S.A., Mundodi, L., Sorojini, B,K., 2017. Isolation and characterization of trypsin from fish viscera of oil sardine (Sardinalla longiceps). İnt.Journal of Fisheries and Aquatic Studies. 5(2): 33-37.
  • Khangembam, B.K., Chakrabarti, R., 2015. Trypsin from the digestive system of carp Cirrhinus mrigala: purification, characterization and its potential application. Food Chemistry 175 (2015) 386–394.
  • Kim, K.S., Dewapriya, P., 2014. Enzymes from fish processing waste materials and their commercial aplications. seafood processing by-products. 2014.New-York, ABD.
  • Klomklao S (2008). Digestive proteinases from marine organisms and their applications. Songklanakarin J Sci Technol 30, 37–46.
  • Klomklao, S., Kishimura, H., Yabe, M., Benjakul, S., 2007. Purification and characterization of two pepsins from the stomach of pectoral rattail (Coryphaenoides pectoralis). Comparative Biochemistry and Physiology. B 147, 682-689.
  • Kishimura,H., Klomklao, S., Benjakuş, S., Chun, B-S., 2008. Characteristics of trypsin from the pyloric ceca of walleye pollock (Theragra chalcogramma). Food Chemistry. 106:194-199.
  • Kocatepe, D. ve Turan,h., 2012. Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle. Journal of Food and Nutrition Research. 51(1): 33-39.
  • Ktari, N., Khaled B.H., Nasri, R., Jellouli, K., Ghorbel, S., Nasri., 2012. Trypsin from zebra blenny (Salaria basilisca) viscera: purification, characterisation and potential application as a detergent additive. Food Chemistry.130, 467-474.
  • Laemmli, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680 – 685.
  • Lamas, D.L., Yeannes, M.I., Massa, A.E., 2017. Alkaline trypsin from the viscera and heads of Engraulis anchoita: partial purification and characterization. Journal of Biotechnology, Computational Biology and Bionanotechnology 98(2), 103 – 112.
  • Liu, C-H., Shiu, Y-L, Hsu., J-L., 2012. Purification and characterization of trypsin from the pyloric ceca of orange-spotted grouper, Epinephelus coioides., 2012. Fish Physiology Biochemical. 38:837-848
  • Lopez,R., Pontual, H., Bertignac, M., Mahevas., S., 2015. What can exploratory modelling tell us about the ecobiology of European sea bass (Dicentrarchus labrax): a comprehensive overview. Aquatic Livind Resources. 28: 61-79.
  • Lowry OH, Rosebrough NJ, Farr AL and Randall RJ. 1951 Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 193: 265-275
  • Lu, B-J., Zhou, L-G., Cai, Q-F., Hara,K., Maeda, A., Su, W-J., Cao, M-J., 2008. Purification and characterisation of trypsin from the pyloric caeca of mandarin fish (Siniperca chuatsi). Food Chemistry. 110:352-360.
  • Marcuci, M., Esposito, T.S., Machado, M.F.M., Hirata, I.Y., Silva, M., Oliviera, V., Bezerra, R.S. 2010. Purification, characterization and substrate specifity of a trypsin from the Amazonian fish Tambaqui (Colossoma macropomum). Biochemical and Biophysical Research Communications 396 (2010) 667–673.
  • Olives-Burrola, H., Ezequeeea-Braurer, M.J., Rouzaud -Sandez,O., Pacheco-Aguliar, R., 2001. Proteaz activity and partial characterization of the trypsin-like enzyme in the digestive tract of the tropical sierra Scomberomorus concolor. Journal of Aquatic Food Product Technology. 10:4, 51-64.
  • Poonsin, T., Simpson, B.K., Benjakul, S., Visessanguan, W., Yoshida, A., Osatomi, K., Klomklao, S., 2019. Anionic trypsin from the spleen of albacore tuna (Thunnus alalunga): Purification, biochemical properties and its application for proteolytic degradation of fish muscle. İnternational Journal of Biological Macromolecules. 8130(18), 1-32.
  • Santos, D.M.R.C., Santos, C.W.V., De Souza, C.B., De Albuquerque, F.S., Oliveira, J.M.S., Pereira, H.J.V. 2020. Trypsin purified from Coryphaena hippurus (common dolphinfish): Purification, characterization and application in commercial detergents. Biocatalysis and Agricultural Biotechnology. 25(2020), 1-7.
  • Sarkar S, Pramanik A, Mitra A, Mukherjee J (2010). Bioprocessing data for the production of marine enzymes. Mar Drugs 8(4),1323–1372.
  • Sephan, T., Benjakul, S., Kishimura, H., 2015. Purification and characterization of trypsin from hepatopancreas of pacific white shrimp. Journal of Food Biochemistry. 39: 388-397.
  • Shahidi, F., Janak Kamil, Y.V.A., 2001. Enzymes from fish and aquatic invertebrates and their application in the food industry. Trends in Food Science & Technology 12 (2001) 435–464.
  • Silva, J., Esposito, T., Marcuschi, M., Ribeiro, K., Cavalli, R., Bezzerra, R., 2011. Purification and partial characterisation of a trypsin from the processing waste of the silver mojarra (Diapterus rhombeus). Food Chemistry. 129, 777-782.
  • Solovyev, M.M., Kashinskaya, E.N., Rogozhin, E.A., Moyano, F.J., 2021. Seasonal changes in kinetic parameters of trypsin in gastric and agastric fish. Fish Physiol. Biochem. 47: 381-391.
  • Temiz, H., Üstün, Ş.N., Turhan, S., Aykut, U. 2013. Partial purification and characterization of alkaline proteases from the Black Sea anchovy (Engralius encrasicholus) digestive tract. African Journal of Biotechnology. 12(1), 56-63.
  • Ünlüsayın, M., Erdilal, R., Çağatay, T., 2009. Balık Proteinlerinin Saflaştırılmasında Kullanılan Son Yöntemler. Journal of FisheriesSciences.com. 3(4): 298-309.
  • Valdez-Melchor, R.G., Ezquerra-Brauer, J.M., Cinco-Moroyoqui, F.J., Castillo-Yanez, F.J., Cardenas-Lopez, J.L., 2012. Purification and partial characterization of trypsin from the viscera of tropical Sierra (Scomberomorus sierra) from the gulf of califronia. Journal of Food Biochemistry. 37:694-701.
  • Van Hau, P and Benjakul, S., 2006. Purification and characterization of trypsin from pyloric caeca of bigeye snapper (Pricanthus macracanthus). Journal of Food Biochemistry 30: 478-495.
  • Villalba Villalba, A.G., Ramirez-Suarez, J.C., Pacheco-Aguilar, R., Valenzuela-Soto, E.M., Lugo-Sanchez, M.E., Figueroa-Soto, C.G., 2012. Purification and Characterization of Chymotrypsin from Viscera of Vermiculated Sailfin Catfish, Pterygoplichthys disjunctivus, Weber, 1991, Fish Physiol Biochem (2013) 39:121–130
  • Yang, F., Su, W.J., Lu, B., Wu, T., Hara, K., Cao, M., 2009. Purification and characterization of chymotrypsins from the hepatopancreas of crucian carp (Carassius auratus). Food Chemistry. 116, 860-866.
  • Zamani, A., Madani, R., Rezaei,M., Benjakul, S., 2017. Antioxidative activity of protein hydolysate from the muscle of common kilka (Clıpeonella cultrriventris caspia) prepared using the purified trypsin from common kilka intestine. Journal of Aquatic Food Product Technology. 26:1, 2-16.
  • Zamani, A., Benjakul, S., 2012. Trypsin from unicorn leatherjacket (Aluterus monoceros) pyloric caeca: purification and its use for preparation of fish protein hydrolysate with antioxidative activity. Fisheries Department, Faculty of Natural Resources and Environmental, Malayer University. IRAN.
  • Zhou L, Budge SM, Ghaly AE, Brooks MS, Dave D (2011). Extraction, purifi cation and characterization of fish chymotrypsin: a review. Am J Biochem Biotechnol 7, 104–123.

Purification and Partial Characterisation of Trypsin from Pyloric caeca of the Seabass (Dicentrarchus labrax)

Year 2022, Volume: 18 Issue: 2, 259 - 272, 01.06.2022
https://doi.org/10.22392/actaquatr.1036035

Abstract

Trypsin was isolated from pyloric caeca of European seabass (Dicentrarchus Labrax) by ammonium sulphate fractionation (30-60%) and size exclusion (Sephacryl S 200) gel filtration chromatography. The enzyme was purified at a rate of 52.71 fold with a yield of 8.60%. The molecular weight of the enzyme was estimated using a low molecular weight marker (Sigma Low Range M3193) and wide molecular weight marker (Sigma Wide Range S8445). The molecular weight of the purified trypsin was estimated to be 24 kDA by sodium dodecyl sulphate-polyacrylamide (SDS-Page) gel electrophoresis, which showed only one band in bromophenol blue staining. The optimum temperature and pH for the trypsin activity were 55 °C and pH 8.0, respectively. The enzyme was extremely stable in the pH range of 7.0-10.0 and highly (70%) stable up to 50 °C after 30 minutes incubation. Nα-Benzoyl-L-arginine 4-nitroanilide hydrochloride (BAPNA) was used as a substrate for all activity and stability analyzes. Data of the study showed that temperature and pH factors that significantly affect trypsin enzyme activity.

Project Number

16/156 proje

References

  • Alparslan, Y., Hasanhocaoğlu, H., Metin C., Baygar, T., 2014. Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas, Emirates Journal of Food Agriculture, 26(3): 293-301.
  • Anati, N.J., Siti Roha, A.M., Normah, I., 2021. African catfish (Clarias gariepinus) visceral protease: its specific activity and molecular weight at different purification stages. Food Research, 5(2): 120-128
  • Anonim, 2021a. T.C Tarım ve Orman Bakanlığı Su Ürünleri İstatistikleri. www.tarimorman.gov.tr. 11 sayfa.
  • Anonim, 2021b. Su Ürünleri 2020 Bülteni. Türkiye İstatistik Kurumu. www.data.tuik.gov.tr. 37252.
  • Balti, R., Barkia, A., Bougatef, A., Ktari, N., Nasri, M., 2009. A heat-stable trypsin fromthe hepatopancreasof the cuttlefish (Sephia officinalis): purification and characterisation. Food Chemistry 113, 146-154.
  • Barkia, A., Bougatef, A, Nasri, R., Fetoui,E., Balti, R., Nasr., M., 2010. Trypsin from the viscera of bogue (Boops boops): İsolation and characterisation. Fish Physiology Biochemical. 36:893-902.
  • Charu, B ve Ragini, G., 2020. Optimization and characterization of trypsin of Labeo rohita from its visceral waste. GSC Advanced Research and Reviews. 03(02):39-47.
  • Dos Santos, D.M.R.C., Dos Santos, C.W.V., De Souza, C.B., De Albuquerque F.S., Oliveira, J.M.S., Pereira, H.J.V., 2020. Trypsin purified from Coryphaena hippurus (common dolphinfish): purification, characterisation and application in commercial detergents. Biocatalysis and Agriculture Biotechnology. 25:1-7.
  • Fouz, M.F., Sumanarathne, A.S., Seneviratne, V.N., Rajapakse, S., 2021. İnvestigation of enhancement in thermal stability of trypsin in modified Mg/Al layered double hydroxides. Ceylon Journal of Science. 50(1):29-38.
  • Freitas-Júnior ACV, Costa HMS, Icimoto MY, Machado, M.F.M., Machado, M.F.M., Ferreira, J.C., De Oliveira, V.M.S.B.B., Buarque, D.S., Bezerra, R.S., (2021). Substrate specificity, physicochemical and kinetic properties of a trypsin from the giant Amazonian fish pirarucu (Arapima gigas). Biocatalysis and Agricultural Biotechnology. Vol.35,102073.
  • Freitas-Júnior ACV, Costa HMS, Marcusci, M., İcimoto MY, Hirata IY, Marcondes M, Carvalho LB Jr, Oliveira V, Bezerra RS (2012). Giant Amazonian fish pirarucu (Arapaima gigas ): its viscera as a source of thermostable trypsin. Food Chem 133(4),1596–1602.
  • Fuchise, T., Kishimura, H., Sekizaki, H., Nonami, Y., Kanno, G., Klomklao, S., Benjakul, S., 2009. Purification and characteristics of trypsins from cold-zone fish, Pacific cod (Gadus macrocephalus) and saffron cod (Eleginus gracilis). Food Chemistry. 116, 611-616.
  • Hasebi, Z., Motamedzadegan, A, Madani, R., Zamani, A., 2020. Extraction and purification of trypsin from intestine of Caspian kutum (Rutilus frisii Kutum) and calculation of its kinetic parameters and half life. İranian Scientific Fisheries Journal. 28(5),1-13.
  • Khandagale, S.A., Sorojini, B,K., Kumari, S., Sumanjoshi S.D., Nooralabettu, K., 2015. İsolation, purification and biochemical characterization of trypsin from İndian mackerel (Rastralliger kanagurta). Journal of Aquatic Food Product Technology, 24:4, 354-367.
  • Khandagale, S.A., Mundodi, L., Sorojini, B,K., 2017. Isolation and characterization of trypsin from fish viscera of oil sardine (Sardinalla longiceps). İnt.Journal of Fisheries and Aquatic Studies. 5(2): 33-37.
  • Khangembam, B.K., Chakrabarti, R., 2015. Trypsin from the digestive system of carp Cirrhinus mrigala: purification, characterization and its potential application. Food Chemistry 175 (2015) 386–394.
  • Kim, K.S., Dewapriya, P., 2014. Enzymes from fish processing waste materials and their commercial aplications. seafood processing by-products. 2014.New-York, ABD.
  • Klomklao S (2008). Digestive proteinases from marine organisms and their applications. Songklanakarin J Sci Technol 30, 37–46.
  • Klomklao, S., Kishimura, H., Yabe, M., Benjakul, S., 2007. Purification and characterization of two pepsins from the stomach of pectoral rattail (Coryphaenoides pectoralis). Comparative Biochemistry and Physiology. B 147, 682-689.
  • Kishimura,H., Klomklao, S., Benjakuş, S., Chun, B-S., 2008. Characteristics of trypsin from the pyloric ceca of walleye pollock (Theragra chalcogramma). Food Chemistry. 106:194-199.
  • Kocatepe, D. ve Turan,h., 2012. Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle. Journal of Food and Nutrition Research. 51(1): 33-39.
  • Ktari, N., Khaled B.H., Nasri, R., Jellouli, K., Ghorbel, S., Nasri., 2012. Trypsin from zebra blenny (Salaria basilisca) viscera: purification, characterisation and potential application as a detergent additive. Food Chemistry.130, 467-474.
  • Laemmli, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680 – 685.
  • Lamas, D.L., Yeannes, M.I., Massa, A.E., 2017. Alkaline trypsin from the viscera and heads of Engraulis anchoita: partial purification and characterization. Journal of Biotechnology, Computational Biology and Bionanotechnology 98(2), 103 – 112.
  • Liu, C-H., Shiu, Y-L, Hsu., J-L., 2012. Purification and characterization of trypsin from the pyloric ceca of orange-spotted grouper, Epinephelus coioides., 2012. Fish Physiology Biochemical. 38:837-848
  • Lopez,R., Pontual, H., Bertignac, M., Mahevas., S., 2015. What can exploratory modelling tell us about the ecobiology of European sea bass (Dicentrarchus labrax): a comprehensive overview. Aquatic Livind Resources. 28: 61-79.
  • Lowry OH, Rosebrough NJ, Farr AL and Randall RJ. 1951 Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 193: 265-275
  • Lu, B-J., Zhou, L-G., Cai, Q-F., Hara,K., Maeda, A., Su, W-J., Cao, M-J., 2008. Purification and characterisation of trypsin from the pyloric caeca of mandarin fish (Siniperca chuatsi). Food Chemistry. 110:352-360.
  • Marcuci, M., Esposito, T.S., Machado, M.F.M., Hirata, I.Y., Silva, M., Oliviera, V., Bezerra, R.S. 2010. Purification, characterization and substrate specifity of a trypsin from the Amazonian fish Tambaqui (Colossoma macropomum). Biochemical and Biophysical Research Communications 396 (2010) 667–673.
  • Olives-Burrola, H., Ezequeeea-Braurer, M.J., Rouzaud -Sandez,O., Pacheco-Aguliar, R., 2001. Proteaz activity and partial characterization of the trypsin-like enzyme in the digestive tract of the tropical sierra Scomberomorus concolor. Journal of Aquatic Food Product Technology. 10:4, 51-64.
  • Poonsin, T., Simpson, B.K., Benjakul, S., Visessanguan, W., Yoshida, A., Osatomi, K., Klomklao, S., 2019. Anionic trypsin from the spleen of albacore tuna (Thunnus alalunga): Purification, biochemical properties and its application for proteolytic degradation of fish muscle. İnternational Journal of Biological Macromolecules. 8130(18), 1-32.
  • Santos, D.M.R.C., Santos, C.W.V., De Souza, C.B., De Albuquerque, F.S., Oliveira, J.M.S., Pereira, H.J.V. 2020. Trypsin purified from Coryphaena hippurus (common dolphinfish): Purification, characterization and application in commercial detergents. Biocatalysis and Agricultural Biotechnology. 25(2020), 1-7.
  • Sarkar S, Pramanik A, Mitra A, Mukherjee J (2010). Bioprocessing data for the production of marine enzymes. Mar Drugs 8(4),1323–1372.
  • Sephan, T., Benjakul, S., Kishimura, H., 2015. Purification and characterization of trypsin from hepatopancreas of pacific white shrimp. Journal of Food Biochemistry. 39: 388-397.
  • Shahidi, F., Janak Kamil, Y.V.A., 2001. Enzymes from fish and aquatic invertebrates and their application in the food industry. Trends in Food Science & Technology 12 (2001) 435–464.
  • Silva, J., Esposito, T., Marcuschi, M., Ribeiro, K., Cavalli, R., Bezzerra, R., 2011. Purification and partial characterisation of a trypsin from the processing waste of the silver mojarra (Diapterus rhombeus). Food Chemistry. 129, 777-782.
  • Solovyev, M.M., Kashinskaya, E.N., Rogozhin, E.A., Moyano, F.J., 2021. Seasonal changes in kinetic parameters of trypsin in gastric and agastric fish. Fish Physiol. Biochem. 47: 381-391.
  • Temiz, H., Üstün, Ş.N., Turhan, S., Aykut, U. 2013. Partial purification and characterization of alkaline proteases from the Black Sea anchovy (Engralius encrasicholus) digestive tract. African Journal of Biotechnology. 12(1), 56-63.
  • Ünlüsayın, M., Erdilal, R., Çağatay, T., 2009. Balık Proteinlerinin Saflaştırılmasında Kullanılan Son Yöntemler. Journal of FisheriesSciences.com. 3(4): 298-309.
  • Valdez-Melchor, R.G., Ezquerra-Brauer, J.M., Cinco-Moroyoqui, F.J., Castillo-Yanez, F.J., Cardenas-Lopez, J.L., 2012. Purification and partial characterization of trypsin from the viscera of tropical Sierra (Scomberomorus sierra) from the gulf of califronia. Journal of Food Biochemistry. 37:694-701.
  • Van Hau, P and Benjakul, S., 2006. Purification and characterization of trypsin from pyloric caeca of bigeye snapper (Pricanthus macracanthus). Journal of Food Biochemistry 30: 478-495.
  • Villalba Villalba, A.G., Ramirez-Suarez, J.C., Pacheco-Aguilar, R., Valenzuela-Soto, E.M., Lugo-Sanchez, M.E., Figueroa-Soto, C.G., 2012. Purification and Characterization of Chymotrypsin from Viscera of Vermiculated Sailfin Catfish, Pterygoplichthys disjunctivus, Weber, 1991, Fish Physiol Biochem (2013) 39:121–130
  • Yang, F., Su, W.J., Lu, B., Wu, T., Hara, K., Cao, M., 2009. Purification and characterization of chymotrypsins from the hepatopancreas of crucian carp (Carassius auratus). Food Chemistry. 116, 860-866.
  • Zamani, A., Madani, R., Rezaei,M., Benjakul, S., 2017. Antioxidative activity of protein hydolysate from the muscle of common kilka (Clıpeonella cultrriventris caspia) prepared using the purified trypsin from common kilka intestine. Journal of Aquatic Food Product Technology. 26:1, 2-16.
  • Zamani, A., Benjakul, S., 2012. Trypsin from unicorn leatherjacket (Aluterus monoceros) pyloric caeca: purification and its use for preparation of fish protein hydrolysate with antioxidative activity. Fisheries Department, Faculty of Natural Resources and Environmental, Malayer University. IRAN.
  • Zhou L, Budge SM, Ghaly AE, Brooks MS, Dave D (2011). Extraction, purifi cation and characterization of fish chymotrypsin: a review. Am J Biochem Biotechnol 7, 104–123.
There are 46 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Nihat Karasu 0000-0002-9451-5237

Ali Günlü 0000-0001-9662-7497

Project Number 16/156 proje
Early Pub Date May 31, 2022
Publication Date June 1, 2022
Published in Issue Year 2022 Volume: 18 Issue: 2

Cite

APA Karasu, N., & Günlü, A. (2022). Avrupa Deniz Levreği (Dicentrarchus labrax) Pilorik Sekasından Tripsin Enziminin Saflaştırılması ve Kısmi Karakterizasyonu. Acta Aquatica Turcica, 18(2), 259-272. https://doi.org/10.22392/actaquatr.1036035