Proteolytic digestive enzymes of carnivorous (Silurus glanis L.), herbivorous (Hypophthalmichthys molitrix Val.) and omnivorous (Cyprinus carpio L.) fishes

The authors studied the pH, temperature dependence, heat inactivation and the reactive groups of the active centers of proteolytic enzymes extracted from the alimentary canal of silver carp, common carp and sheatfish. In these three fish species activation energy values of enzymes, active in a pH range near neutral (7.5) were nearly identical, i.e.: silver carp: 14 kcal/mol; common carp: 15.4 kcal/mol; sheatfish: 15.7 kcal/mol. Differences were found in heat stability. At 55°C time values for 50% activity loss were 3.8: 1.3 and 14.6 min in the case of silver carp, common carp and sheatfish, respectively. Activities of enzymes, active in a pH range near neutral were inhibited by 82–94% by 10⁻³M PMSF, and by 2–5% by 10⁻³M EDTA. Proteolytic enzymes of the three fish species proved not to be homogeneous, but the largest part consisted of seryl-proteinases.