Enzymatic methods have become an important and indispensable part of the processes
used by the modern food and feed industry to produce a large and diversified range of …

Today, there is an increasing demand for fish proteolytic enzymes in food industries. During
processing, large quantities of waste are generated and discarded. These wastes, which …

This chapter is on the major proteinases (also known as proteolytic enzymes or proteases)
that are produced by the digestive glands of marine animals. Like the proteinases from …

Trypsin from pyloric caeca of Monterey sardine was purified by fractionation with ammonium
sulfate, gel filtration, affinity and ionic exchange chromatography. Fraction 102, obtained …

Anchovy (Engraulis japonicus) is a small, low-value, marine fish and is mainly targeted for
nonfood uses. In this study, the enzymatic preparation and properties of iron-chelating …

The molecular weights of trypsin and chymotrypsin purified from anchovy viscera were
estimated to be 25.6 and 26.1 Kda, respectively, by SDS-PAGE. Both enzymes had their …

Three trypsin isoforms, trypsins A, B and C, from the spleen of skipjack tuna (Katsuwonus
pelamis) were purified by a series of chromatographies including Sephacryl S-200 …

The crystal structure of an anionic form of salmon trypsin has been determined at 1.82 Å
resolution. We report the first structure of a trypsin from a phoikilothermic organism in a …

Fish viscera have wide biotechnological potential as a source of digestive enzymes,
especially proteinases. The biological diversity of fish species provides a wide array of …

Two anionic trypsins (A and B) were purified to homogeneity from yellowfin tuna (Thunnus
albacores) spleen by a series of column chromatographies including Sephacryl S-200 …