Abstract
Fish is a highly perishable food due to internal and external factors. Cathepsin, a proteolytic enzyme available in animal tissues, affects quality deterioration of fish by hydrolizing muscle proteins. Yellow pike fish have an edible portion that is relatively high but has not been used optimally. The aim of the study was to extract the cathepsin enzyme from yellow pike meat. The method used extraction, characterization, and precipitation of ammonium sulfate (NH4)2SO4 fraction at concentrations of 40-50% to 70-80%. The extraction results showed the crude extract activity of cathepsin from yellow pike fish which was 0.19 U/mL. The optimum activity of the cathepsin enzyme at a pH 5 (0.24 U/mL), temperature of 50°C (0.10 U/mL) and metal ions increased cathepsin activity, one of which was CuCl2 increased cathepsin activity to 0.92 U/mL and FeCl3 increased activity to 1.41 U/mL. The best precipitate at 40-50% ammonium sulfate concentration with specific activity 1.15 U/mg.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
