alexa Purification And Characterization Of Trypsin From Fish Viscera Of Oil Sardine (Sardinella Longiceps) | 8501
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
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Purification and characterization of trypsin from fish viscera of oil sardine (Sardinella longiceps)

World Congress on Biotechnology

Mundodi Likhitha, Khandagale S Ajay, Balladka Kunhanna Sarojini and Nooralabettu Krishna Prasad

ScientificTracks Abstracts: J Biotechnol Biomaterial

DOI: 10.4172/2155-952X.1000001

Abstract
Marine biotechnology is about the discovery and development of marine resources into a wide range of new products. Sea food processing discard account for approximately three quarter of total weight of catch and provides a variety of industrially important enzymes including trypsin, chymotrypsin, pepsin etc. Oil Sardine (Sardinella longiceps) are among the common species found in Arabian Sea and are mainly used for the production of value added products, leaving behind solid wastes including head and viscera during processing. In the present study, trypsin from the viscera of Oil Sardine (Sardinella longiceps) was purified using ammonium sulphate fractionation, dialysis, G-75 gel filtration and electro elution method. Increase in the specific activity was determined using N-α-benzoyl-pnitroanilide (BAPNA) as a substrate. The optimal pH and temperature for enzyme activity were determined using BAPNA as a substrate. Study indicates the scope for the utilization of sea food industrial wastes for the production of commercially important enzyme.
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