Partial Protease Characterization, In Vitro Protein Digestibility And Utilization Of Dietary Soybean In Giant Freshwater Prawn, Macrobrachium Rosenbergii (De Man)

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dc.contributor.authorChisty, Md. Ayaz Hasan
dc.date.accessioned2022-06-21T07:48:23Z
dc.date.available2022-06-21T07:48:23Z
dc.date.issued2005-05
dc.description.abstractBiochemical assays and electrophoretical observations using SDS-PAGE was conducted for partial identification and characterization of proteases in the digestive system of giant freshwater prawn (Macrobrachium rosenbergii). pH optima of the crude enzyme extracts of prawn showed 3 peaks in activity at pH 3.0, 6.0 and 9.0. The acid proteinase and trypsin at pH 2.5 and 9.0 showed higher activity respectively at 3 and 5hrs after the last feeding. Presence of serine class proteinase was identified using PMSF that reduced 33% of the total proteolytic activity. Reduction in activity by 82% and 55% using specific inhibitors TLCK and TPCK confirmed the presence of trypsin and chymotrypsin respectively while EDTA reduced 34% activity resembles the presence of metallo-proteinase. Characterization of the alkaline proteinases by 12% SDS-PAGE, after incubation of extract with or without specific inhibitors, produced six active bands of 13 to 136 kDa molar mass. Two trypsin bands of 13 and 36 kDa, three chymotrypsin bands of 23, 47 and 73 kDa and one metallo-proteinase of 136 kDa were identified from zymogram. The results suggest that an acid protease responsible for the initial digestion of proteins and trypsin and chymotrypsin are the main enzymes responsible for the rest. Two in vitro techniques, viz. Lazo single enzyme assay using bovine trypsin and prawn crude enzyme assay, were used to measure the relative protein digestibility (RPD) of five feed ingredients namely fishmeal (FM), extracted soybean meal (ExSM),mustard oil cake (MOC), sesame oil cake (SOC) and coconut oil cake (COC) and seven practical diets. The RPD of feed ingredients and diets in Lazo single enzyme assay ranged between 44-60% and 42-53% and that of prawn crude enzyme were 34- 82% and 74-84%. However the results between these two methods were contradictory in that the RPD values were found to be higher in prawn enzyme but lower when Lazo enzyme system was used.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/15432
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectNatural historyen_US
dc.titlePartial Protease Characterization, In Vitro Protein Digestibility And Utilization Of Dietary Soybean In Giant Freshwater Prawn, Macrobrachium Rosenbergii (De Man)en_US
dc.typeThesisen_US
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