New Zealand Journal of Marine and Freshwater Research abstracts

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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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