![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
A trypsin-like enzyme was recovered from Atlantic wolffish (Anarhichas lupus) viscera and its properties were compared with those of commercially available bovine trypsin. Trypsin-like purification was carried out by a combination of sulphate ammonium fractionation, acetone precipitation, and ultra-filtration on 100 kDa and 50 kDa NMW membranes. Assays reveal that both sources of enzymes displayed similar pH range optima (pH 7–10) and similar activity profiles with increasing temperature. The wolffish trypsin-like enzyme mainly differed from bovine trypsin by its thermal and alkaline stability. Atlantic wolffish appear to be an interesting source of digestive proteases with unique properties that could be used in food biotechnology.
We thank Laure Devine for her editorial review. This study was supported by a CORPAQ grant (project no. 101104) from the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ).