Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis)
Pepsin is one of the digestive enzymes often used in various fields, especially for industry. Pepsin can be extracted from fish viceras. The aim of this research is to extract pepsin from the stomach of skipjack tuna, purify it, and to characterize several biochemical properties of the pepsin produc...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01018.pdf |
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| author | Muttaqin Roisul Adi Brilianto Surya Amalia Istiarini Istiarini Duanassurya Megana Samosir Wisda Makatita Suciarti Nurhayati Tati |
| author_facet | Muttaqin Roisul Adi Brilianto Surya Amalia Istiarini Istiarini Duanassurya Megana Samosir Wisda Makatita Suciarti Nurhayati Tati |
| author_sort | Muttaqin Roisul Adi Brilianto |
| collection | DOAJ |
| description | Pepsin is one of the digestive enzymes often used in various fields, especially for industry. Pepsin can be extracted from fish viceras. The aim of this research is to extract pepsin from the stomach of skipjack tuna, purify it, and to characterize several biochemical properties of the pepsin produced. The samples used were skipjack tuna stomachs extracted by adding tris-HCl buffer pH 7.5, centrifuged, and activated. The pepsin crude extract was then characterized by temperature, pH and optimum pepsin substrate. The crude pepsin extract of skipjack tuna showed the best activity in the range temperature 50 °C with a pH of 3. Pepsin purification is carried out using ammonium sulphate with a range of 30-80%. The band produced in each pepsin purification pellet sample is estimated to be between 31-32 kDa, while in the supernatant a thin band remains which indicates that all the proteins in the supernatant have been degraded by ammonium sulphate. |
| format | Article |
| id | doaj-art-e7cfbf7de6cc4caeb646bf7b2b11b781 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-e7cfbf7de6cc4caeb646bf7b2b11b7812025-01-16T11:19:24ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011470101810.1051/bioconf/202414701018bioconf_eafta2024_01018Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis)Muttaqin Roisul Adi Brilianto0Surya Amalia1Istiarini Istiarini2Duanassurya Megana3Samosir Wisda4Makatita Suciarti5Nurhayati Tati6Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB UniversityPepsin is one of the digestive enzymes often used in various fields, especially for industry. Pepsin can be extracted from fish viceras. The aim of this research is to extract pepsin from the stomach of skipjack tuna, purify it, and to characterize several biochemical properties of the pepsin produced. The samples used were skipjack tuna stomachs extracted by adding tris-HCl buffer pH 7.5, centrifuged, and activated. The pepsin crude extract was then characterized by temperature, pH and optimum pepsin substrate. The crude pepsin extract of skipjack tuna showed the best activity in the range temperature 50 °C with a pH of 3. Pepsin purification is carried out using ammonium sulphate with a range of 30-80%. The band produced in each pepsin purification pellet sample is estimated to be between 31-32 kDa, while in the supernatant a thin band remains which indicates that all the proteins in the supernatant have been degraded by ammonium sulphate.https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01018.pdf |
| spellingShingle | Muttaqin Roisul Adi Brilianto Surya Amalia Istiarini Istiarini Duanassurya Megana Samosir Wisda Makatita Suciarti Nurhayati Tati Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis) BIO Web of Conferences |
| title | Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis) |
| title_full | Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis) |
| title_fullStr | Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis) |
| title_full_unstemmed | Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis) |
| title_short | Extraction and characterization of pepsin enzyme from the skipjack vicera (Katsuwonus pelamis) |
| title_sort | extraction and characterization of pepsin enzyme from the skipjack vicera katsuwonus pelamis |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01018.pdf |
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