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. 1993 Jul;12(1):75-80.
doi: 10.1007/BF00004324.

Some proteolytic properties of hatching liquid in the sea trout, Salmo trutta m. trutta L

Z Luberda  1 , J Strzezek, M Luczynski
Affiliations

Some proteolytic properties of hatching liquid in the sea trout, Salmo trutta m. trutta L

Z Luberda et al. Fish Physiol Biochem. 1993 Jul.

Abstract

Proteolytic activity of sea trout hatching liquid was examined towards casein and azocazein as a function of pH and temperature. The optimum pH for caseinolytic and azocaseinolytic activities were 9.4, and 9.0, respectively. At alkaline pH the enzyme was activated by low concentrations of Zn(2+) ions (10(-5) M). Maximum proteolytic activity of the hatching liquid was observed at 25°C. Temperatures exceeding 30°C caused a rapid reduction in enzyme activity. Proteolytic activity observed at 10°C was approximately 50% of that observed at 25°C. In general, a pseudo-Arrhenius plot indicated a Q10 of 1.6 between 6 and 25°C.

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