Abstract
Total proteinase activity and stability were determined in sarcoplasmic fluid of Monterey sardine (Sardinops sagax caerulea) muscle. Myofibrillar protein extracted from the same fish species was used as substrate. The effect of pH, temperature and ionic strength on enzyme activity and stability were evaluated. Sarcoplasmic fluid should be kept at 0oC before used, and the assay performed no longer than two hours after obtained. Enzyme activity was stable from 25 to 65oC. A peak of maximum enzyme activity was shown at pH 9.5, with stability in the range from 5.5 to 8.5, suggesting that both slightly acidic and alkaline proteinases were present. Maximum activity was observed at an adjusted ionic strength of 0.35. It is necessary to further characterize this proteinase activity using synthetic substrates, as well as activators and inhibitors.
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