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dc.contributor.authorKrzyzosiak, J.
dc.contributor.authorDaniel, Roy M.
dc.date.accessioned2010-08-19T03:58:25Z
dc.date.available2010-08-19T03:58:25Z
dc.date.issued1997
dc.identifier.citationKrzyzosiak, J. & Daniel, R.M. (1997). Isolation and characterisation of two chymotrypsins from Allocyttus niger (black oreo dory) viscera. New Zealand Journal of Marine and Freshwater Research, 31(4), 497-504.en_NZ
dc.identifier.urihttps://hdl.handle.net/10289/4373
dc.description.abstractTwo serine proteases from the viscera of deep-sea fish, black oreo dory (Allocyttus niger),were purified by hydrophobic, affinity, and cation exchange chromatography. They were designated as chymotrypsins on the basis of substrate specificity and susceptibility to inhibitors. The pH optima of chymotrypsin I and II were 8.6 and 10, respectively. Chymotrypsin II retained a remarkable 80% activity at pH 12.5. Thermal stability of both enzymes was enhanced in the presence of calcium ions. Both chymotrypsins were inhibited by high concentrations of substrate Suc-AAPF-NA.en_NZ
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherthe Royal Society of New Zealanden_NZ
dc.relation.urihttp://www.royalsociety.org.nz/publications/journals/nzjm/1997/043/en_NZ
dc.rightsThis article has been published in the journal: New Zealand Journal of Marine and Freshwater Research. © 1997 the Royal Society of New Zealand.en_NZ
dc.subjectchymotrypsinen_NZ
dc.subjectdeep sea fishen_NZ
dc.subjectthermal stabilityen_NZ
dc.subjectblack oreo doryen_NZ
dc.subjectAllocyttus nigeren_NZ
dc.subjectproteasesen_NZ
dc.subjectenzymesen_NZ
dc.titleIsolation and characterisation of two chymotrypsins from Allocyttus niger (black oreo dory) visceraen_NZ
dc.typeJournal Articleen_NZ
dc.relation.isPartOfNew Zealand Journal of Marine and Freshwater Researchen_NZ
pubs.begin-page497en_NZ
pubs.elements-id39451
pubs.end-page504en_NZ
pubs.volume31en_NZ


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