FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 270-273.doi: 10.7506/spkx1002-6630-200917062

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Endogenous Proteases from Digestive Tract of Anchovy

LU Ying-tao1，KANG Cong-min1,*，HAN Chun-chao2，XUE Chang-hu3   

  1. 1. College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China；
    2. Shandong University of Traditional Chinese Medicine, Jinan 250355, China；
    3. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Received:2009-02-04 Revised:2009-07-09 Online:2009-09-01 Published:2014-04-14
  • Contact: KANG Cong-min1,*， E-mail:cmkang@qust.edu.cn

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Abstract:

The crude endogenous proteases extracted from digestive tract of anchovy were characterized by biochemical techniques. The endogenous proteases were mainly composed of four proteases whose optimum working pHs were 2.5, 5.5, 9.0, and 12.5, respectively. In the pH range from 5.5 to 12.5, both PMSF (phenylmethyl sulfonyl fluoride) and SBTI (strontium bismuth titanate) could obviously inhibit these enzymes but SBTI exhibited stronger inhibition effect than PMSF which had in inhibition effect in a wider pH range, suggesting that these enzymes contain serine protease and the enzyme with the highest activity may be trypsin. Our study demonstrates that calcium plays a significant role in stabilizing the enzyme structure and improving the stability of enzyme in the pH ranges from 6.5 to 9.0 and from 12.5 and 14.0.

Key words: anchovy, endogenous proteases, characterization

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