Document Type: Original Articles
Faculty of Animal Sciences and Fisheries -Sari Agricultural Sciences and Natural Resources University (SANRU)-Sari-Iran
Dept. of Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari. Iran. P.O. Box: 578. Tel: 00981133687574, Fax: 00981133687715
موسسه تحقیقات واکسن وسرم سازی رازی
Department of Fisheries, Faculty of Animal Sciences and Fisheries - - Sari Agricultural Sciences and Natural Resources University (SANRU), 9th km Darya Road, Sari, Iran, P.O.Box 578
The development of marine aquaculture industry has led to production of significant amounts of fish wastes. Marine farm wastes have bad effects on the area surrounding of cages. On the other hands, wastes of fish and other aquatic animals are known as big sources of valuable natural bioactive compounds consist of enzymes, proteins, bioactive peptides, oil, amino acids, collagen, gelatin, calcium, biopolymers and water-soluble minerals. To investigate the potential of marine fish waste, the whole digestive system of yellowfin seabream (Acanthopagrus latus) have been extracted to extraction and characterization of trypsin enzyme. Fish (179.93 ± 93.67 g, 184 ± 28.17 cm) were caught from the Persian Gulf and stored at -20 °C. Yellowfin seabream were dissected followed by removal of their whole digestive systems. Samples were thoroughly washed with distilled water and then purified through defatting by acetone and ammonium sulfate for precipitation. We measured trypsin activity and specific activity, protein determination, molecular weight, pH profile and stability and also temperature profile and stability. The results showed that trypsin enzyme specific activity and protein were 4.4 U and 3.4 mg/ml, respectively. Trypsin Molecular weight was determined as 23 KDa by SDS-PAGE. Maximum activity and satiability of trypsin were observed at 60 °C and 45 °C, respectively. Trypsin indicated maximum activity and stability at a pH value of 8.0. Overall, this study showed that trypsin extracted from the digestive system of yellowfin seabream have a high potential for usage in food and other different industries according to its characteristics, as it has alkaline stability in nature.