Open AccessCharacterization of ammonium sulphate fraction of pepsin from fish stomach
Author(s) -
Muhammad Maftuchin Sholeh,
Laksmi Ambarsari,
Waras Nurcholis,
Tati Nurhayati
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/404/1/012039
Subject(s) - pepsin , tuna , ammonium sulfate , chemistry , fish <actinopterygii> , fraction (chemistry) , chromatography , ammonium , food science , enzyme , biochemistry , fishery , biology , organic chemistry
Pepsin is one of the digestive enzymes often used in various fields, especially for industry. Pepsin can be isolated from fish viscera. This study was aimed to obtain the source of pepsin having high activity and the characteristics of the pepsin. Fish used in this study including tuna, Hemigaleus balfouri , skipjack, and cob. Pepsin was purified using ammonium sulfate. The results showed that pepsin from tuna and H. balfouri had the highest activity. The activity of the purified pepsin as 101,061 AU/mg. The pepsin worked in a temperature range of 40-60 °C and pH 2 having activity up to 9,000 AU mL, and 9,800 AU/mL, respectively.