Biochemical characterisation of chymotrypsin from the midgut gland of yellowleg shrimp, Penaeus californiensis

Maria A. Navarrete-Del-Toro, Fernando L. García-Carreño, Patricia Hernández-Cortés, Tamas Molnár, L. Gráf

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Chymotrypsin from shrimp, Penaeus californiensis, was compared to Bos taurus chymotrypsin, and its structure-function relationship was studied. Catalytic efficiency toward synthetic substrate is lower, but it has a broad specificity and higher activity toward protein substrates, including collagen. It is active at pH 4-10 and fully active up to 50 °C for 2 h and at least nine days at room temperature. The activation peptide is twice as long as bovine chymotrypsinogen, has less disulfide bridges, and is a single polypeptide. Only one activation step is necessary from chymotrypsinogen to the mature enzyme. Postmortem implications in muscle softening and melanisation, resistance to temperature and pH and efficiency with proteinaceous substrates make chymotrypsin useful as a biotechnological tool in food processing. This makes shrimp processing wastes useful as a material for production of fine reagents.

Original languageEnglish
Pages (from-to)147-155
Number of pages9
JournalFood Chemistry
Volume173
DOIs
Publication statusPublished - Apr 15 2015

Fingerprint

Farfantepenaeus californiensis
Penaeidae
Chymotrypsin
chymotrypsinogen
chymotrypsin
Chymotrypsinogen
midgut
shrimp
Substrates
Chemical activation
processing waste
melanization
Food processing
Peptides
Food Handling
Temperature
cattle
structure-activity relationships
sulfides
food processing

Keywords

  • Chymotrypsin
  • Collagenolytic activity
  • Crustacean proteases
  • Sensitivity to inhibitors
  • Shrimp
  • Substrate specificity

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry
  • Medicine(all)

Cite this

Biochemical characterisation of chymotrypsin from the midgut gland of yellowleg shrimp, Penaeus californiensis. / Navarrete-Del-Toro, Maria A.; García-Carreño, Fernando L.; Hernández-Cortés, Patricia; Molnár, Tamas; Gráf, L.

In: Food Chemistry, Vol. 173, 15.04.2015, p. 147-155.

Research output: Contribution to journalArticle

Navarrete-Del-Toro, Maria A. ; García-Carreño, Fernando L. ; Hernández-Cortés, Patricia ; Molnár, Tamas ; Gráf, L. / Biochemical characterisation of chymotrypsin from the midgut gland of yellowleg shrimp, Penaeus californiensis. In: Food Chemistry. 2015 ; Vol. 173. pp. 147-155.
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