On the Digestive Ferments of Anguilla japonica (T. & S.) I
Proteolytic Ferment and its Digestive Action on the Raw and Heated Fish Muscle
1936 Volume 5 Issue 2 Pages 109-112
Details
1936 Volume 5 Issue 2 Pages 109-112
Various authors have reported on proteases of stomach, pyloric coeca, hepatopancreas and intestine of several kinds of fishes. But none has studied proteolytic enzymes of stomach and intestine of Anguilla japonica in detail.
G lycerine extracts of the enzymes in question were found most effective at such tempera-tures and pH-values as sh ?? wn in the following table:-
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Digestion by the stomach protease more rapidly took place in the raw than in the heated sardine muscle. On the other hand, the intestine protease acte i on the heated samples of the same more easily than on the raw one. Of the samples heated at 50°, 70° and 100°C respectively, the one heated at 70°C was most easily digested by the intestine protease. More difficulty was experienced in digesting the heated sardine muscle, when it was dried at 55°C before the digestive experiment than when it was left wet.
