Characterization of Partial Purified Trypsin and Chymotrypsin from Viscera of Nile Tilapia (Oreochromis niloticus Linneaus)

Authors

  • Jirapa Hinsui Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
  • Wanchai Worawattanamateekul Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
  • Nongnuch Raksakulthai Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
  • Jiraporn Runglerdkriangkrai Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Chatuchak, Bangkok 10900, Thailand

Keywords:

tilapia, Oreochromis niloticus, protease, trypsin, chymotrypsin

Abstract

The tryptic and chymotryptic activities of extraction of spleen, liver, stomach, intestine and mixed viscera of Nile tilapia (Oreochromis niloticus Linneaus) were compared. Intestine was the best sources for trypsin and chymotrypsin. Trypsin and chymotrypsin fractions were extracted from intestine of Nile tilapia by 30-70% saturated ammonium sulfate precipitation, dialyzed, acetone precipitation and separated by SBTI affinity chromatography column. Specific activities of trypsin and chymotrypsin were 0.529 and 0.380 unit/mg protein, respectively. The purities of trypsin and chymotrypsin fraction were increased by 5.56 and 3.62 folds, respectively. The optimum temperature and pH of trypsin fraction were 80°C and pH 9.0. The optimum temperature and pH of chymotrypsin fraction were 60°C and pH 9.0. Trypsin fraction was stable at 0-60°C and chymotrypsin was stable at 0-50°C for 30 min at pH 8.0. 

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Published

2006-10-30

How to Cite

Jirapa Hinsui, Wanchai Worawattanamateekul, Nongnuch Raksakulthai, and Jiraporn Runglerdkriangkrai. 2006. “Characterization of Partial Purified Trypsin and Chymotrypsin from Viscera of Nile Tilapia (Oreochromis Niloticus Linneaus)”. Agriculture and Natural Resources 40 (5). Bangkok, Thailand:242-48. https://li01.tci-thaijo.org/index.php/anres/article/view/243961.

Issue

Vol. 40 No. 5 (2006): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.