title: The novel trypsin Y from Atlantic cod (Gadus morhua) - isolation, purification and characterisation.
abstract: This report describes the isolation and partial characterization of the novel group III trypsin Y from the pyloric caeca of Atlantic cod. Other Atlantic cod trypsins have been used as food processing aids with good results. Trypsin Y was purified by p-aminobenzamidine affinity chromatography and characterized by SDS-PAGE and western blot analysis, as well as by activity measurements towards synthetic substrates. Identification of trypsin Y was done with polyclonal antibodies raised towards the recombinant form of the enzyme and by MALDI-TOF mass spectrometry. Trypsin Y is the only group III trypsin isolated from its native source and characterized by biochemical methods. In accordance with the r-trypsin Y, the native enzyme shows dual substrate specificity, i.e. towards trypsin and chymotrypsin specific substrates. This, along with the high cold-adapted character of trypsin Y, may be valuable for its use as a processing aid for sensitive products such as seafood.
authors.affiliation: The Environment and Food Agency of Iceland, Sudurlandsbraut 24, Reykjavík, IS 108, Iceland.
authors.forename: Helga Margrét
authors.initials: HM
authors.lastname: Pálsdóttir
authors.affiliation: Department of Food Science and Nutrition, Science Institute, University of Iceland, Laeknagardi, Vatnsmýrarvegi 16, Reykjavík, IS 101, Iceland. Electronic address: ag@raunvis.hi.is.
authors.forename: Ágústa
authors.initials: Á
authors.lastname: Gudmundsdóttir
keywords: Atlantic cod; Cold-adaptation; Group III; Purification; Trypsin Y