Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle. (30th June 2019)
- Record Type:
- Journal Article
- Title:
- Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle. (30th June 2019)
- Main Title:
- Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle
- Authors:
- Liu, Jin-Yang
Yoshida, Asami
Gao, Yi-Li
Shirota, Kazuya
Shiina, Yasuhiko
Noguchi, Erika
Kuwahara, Koichi
Osatomi, Kiyoshi - Abstract:
- Highlights: A sarcoplasmic serine proteinase (SSP) was purified from threadfin bream muscle. The SSP was estimated to be 43.5 kDa by SDS-PAGE under non-reducing condition. The optimum pH and temperature of the SSP was 9.5 and 50 °C, respectively. N -terminal amino acid sequence of the SSP was determined as IVGGYEXQPYSQAHQVSLNSGY. The SSP was considered as a modori -inducing proteinase. Abstract: A sarcoplasmic serine proteinase (SSP) was purified from threadfin bream ( Nemipterus virgatus ) belly muscle by ammonium sulfate precipitation and a series of chromatographies including Q-Sepharose, Phenyl Sepharose and Superdex 200. The SSP was purified 1967 folds with a yield of 4.8%. The molecular weight of the SSP was estimated to be 43.5 kDa and 22.5 kDa on SDS-PAGE under non-reducing and reducing conditions, respectively. The N -terminal amino acid sequence of the two protein bands were determined as IVGGYEXQPYSQAHQVSLNSGY and corresponded. It is suggested that the SSP exists as a homodimer. Optimum pH and temperature were 9.5 and 50 °C, using Boc-Val-Pro-Arg-MCA as a substrate. Substrate specificity and effects of inhibitors indicated that the SSP was a trypsin-like serine proteinase. The SSP was responsible for hydrolyzing myosin heavy chain (MHC) and inducing modori phenomenon in the threadfin bream surimi gel. Thus, the SSP was considered as a modori -inducing proteinase.
- Is Part Of:
- Food chemistry. Volume 284(2019)
- Journal:
- Food chemistry
- Issue:
- Volume 284(2019)
- Issue Display:
- Volume 284, Issue 2019 (2019)
- Year:
- 2019
- Volume:
- 284
- Issue:
- 2019
- Issue Sort Value:
- 2019-0284-2019-0000
- Page Start:
- 198
- Page End:
- 204
- Publication Date:
- 2019-06-30
- Subjects:
- Purification -- Serine proteinase -- Sarcoplasmic fraction -- Modori phenomenon -- Threadfin bream
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2019.01.024 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 12295.xml