title: Some proteolytic properties of hatching liquid in the sea trout, Salmo trutta m. trutta L.
abstract: Proteolytic activity of sea trout hatching liquid was examined towards casein and azocazein as a function of pH and temperature. The optimum pH for caseinolytic and azocaseinolytic activities were 9.4, and 9.0, respectively. At alkaline pH the enzyme was activated by low concentrations of Zn(2+) ions (10(-5) M). Maximum proteolytic activity of the hatching liquid was observed at 25°C. Temperatures exceeding 30°C caused a rapid reduction in enzyme activity. Proteolytic activity observed at 10°C was approximately 50% of that observed at 25°C. In general, a pseudo-Arrhenius plot indicated a Q10 of 1.6 between 6 and 25°C.
authors.affiliation: Department of Animal Biochemistry, University of Agriculture and Technology, 10-718 Olsztyn-Kortowo, ul., Oczapowskiego, 5, Poland.
authors.forename: Z
authors.initials: Z
authors.lastname: Luberda
authors.forename: J
authors.initials: J
authors.lastname: Strzezek
authors.forename: M
authors.initials: M
authors.lastname: Luczynski