The novel trypsin Y from Atlantic cod (Gadus morhua) – isolation, purification and characterisation

This report describes the isolation and partial characterization of the novel group III trypsin Y from the pyloric caeca of Atlantic cod. Other Atlantic cod trypsins have been used as food processing aids with good results. Trypsin Y was purified by p-aminobenzamidine affinity chromatography and characterized by SDS–PAGE and western blot analysis, as well as by activity measurements towards synthetic substrates. Identification of trypsin Y was done with polyclonal antibodies raised towards the recombinant form of the enzyme and by MALDI-TOF mass spectrometry. Trypsin Y is the only group III trypsin isolated from its native source and characterized by biochemical methods. In accordance with the r-trypsin Y, the native enzyme shows dual substrate specificity, i.e. towards trypsin and chymotrypsin specific substrates. This, along with the high cold-adapted character of trypsin Y, may be valuable for its use as a processing aid for sensitive products such as seafood.