Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction

Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, sh...

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Autores principales: Acevedo Gomez, Antonella Valeria, Gomez, Gabriela, Chamorro, Ester, Bustillo, Soledad, Leiva, Laura Cristina
Formato: Artículo publishedVersion
Lenguaje:Inglés
Inglés
Publicado: 2020
Materias:
acidic protease
stomach
collagen
sábalo (Prochilodus lineatus)
Acceso en línea:http://hdl.handle.net/20.500.12272/4445
https://doi.org/10.1016/j.foodchem.2018.07.043
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-4445
record_format dspace
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
Inglés
topic acidic protease
stomach
collagen
sábalo (Prochilodus lineatus)
spellingShingle acidic protease
stomach
collagen
sábalo (Prochilodus lineatus)
Acevedo Gomez, Antonella Valeria
Gomez, Gabriela
Chamorro, Ester
Bustillo, Soledad
Leiva, Laura Cristina
Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction
topic_facet acidic protease
stomach
collagen
sábalo (Prochilodus lineatus)
description Acid proteases from sábalo stomach mucosa were recovered using salting-out procedure. This single step produced an enzyme extract purified 1.8-fold over the crude extract with a recovery of 45.1% of its initial proteolytic activity. Sábalo proteases exhibited the highest activity at 45 °C-pH 2.0, showed pH stability between 2.0 and 5.0 and retained more than 70% of its activity after incubation at pH 7.0 for 2 h. Fish extract was unstable at temperatures greater than 45 °C. Its activity was inhibited by pepstatin A but not by PMSF, while EDTA and SDS showed partial inhibitory effects. Presence of CaCl2 and MgCl2 increased the proteolytic activity, while increasing concentrations of NaCl strongly decreased it. In addition, compared to the acid extraction method, the use of sábalo enzymatic extract increased 1.7 times the yield of collagen extraction.
format Artículo
publishedVersion
author Acevedo Gomez, Antonella Valeria
Gomez, Gabriela
Chamorro, Ester
Bustillo, Soledad
Leiva, Laura Cristina
author_facet Acevedo Gomez, Antonella Valeria
Gomez, Gabriela
Chamorro, Ester
Bustillo, Soledad
Leiva, Laura Cristina
author_sort Acevedo Gomez, Antonella Valeria
title Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction
title_short Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction
title_full Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction
title_fullStr Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction
title_full_unstemmed Digestive aspartic proteases from sábalo (Prochilodus lineatus): characterization and application for collagen extraction
title_sort digestive aspartic proteases from sábalo (prochilodus lineatus): characterization and application for collagen extraction
publishDate 2020
url http://hdl.handle.net/20.500.12272/4445
https://doi.org/10.1016/j.foodchem.2018.07.043
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