| 摘要 |
A procedure is described for obtaining valuable endoproteases (or zonases) from hatchery-produced Atlantic salmon eggs. Synchronized hatching by for instance elevated temperature, is followed by filtration through cheese cloth. The filtrate (hatching fluid) may be stored for months or year (depending on conditions) without loss of activity. Extraneous matters are removed by centrifugation (16,000 g, 2x15 min) after addition of urea (2 or 4 M, or more). High purity zonases are obtained by simple chromatographic procedures (gel filtration, affinity chromatography, isoelectric focusing), yielding sequence-grade purity after all three steps are performed in sequence. All preparations of salmon zonases exhibit valuable enzymatic properties with regard to proteolysis, both in terms of catalysis and stability. |
