Abstract
Enzyme technology has been employed in various segments of the industry, food production and consumer goods. Fish viscera are potential sources of proteins with enzymatic properties appreciable in this market. Among them, pepsin (EC 3.4.23.x) deserves special attention. The active enzyme has at least five isoforms which are precursor groups of pepsins type: A, B, and F, gastricsin and chymosin. Their zymogen (pepsinogen) is activated by autocatalysis at acidic pH in stomach. Hemoglobin is their specific substrate. Features like optimal pH and temperature vary according to species and even within the same species may be found different values. The molecular weight also varies according to species and is generally between 25 and 35 kDa. The protocols for extraction and determination of pepsin fish follow a line of standardization, varying concentrations of analysis. These data are basic steps to detect the presence of the enzyme targeting a future purification process for its effective biotechnological applications.
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