Ssudies on the Proteases of fishes (1)

Part I. The Distrbution of Proteases in the Body of Sardine, and The Influense of Hydrogen Ion Concentration and Temperature on the Proteolytic Enzymes of Sardine-Pyrolic caeca

Abstract

we studied the distribution of the proteolytic enzyme in the body of sardine and confirmed the existence of the proteolytic enzyme in pyloric caeca, stomaca and muscle but intestine.
The optimum PH of the proteolytic enzyme in the pyloric caeca was about 8.5 and the opt-imum temperature was about 35°C. The activity of this enzyme was destroyed completely by heating of 95°C for 3 minutes.
From the results obtained by the determination of amino-and non-amino-soluble nitrogens it is assumed that there is only trvpsin-like ferment in the pyloric caeca.