Characterization of collagenolytic enzyme from the hepatopancreas of blue crab
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Abstract
Hepatopancreas is an important source of collagenolytic enzyme, which is the enzyme responsible for muscle softening and gapping in crustaceans. The hepatopancreas collagenase of blue crab and monitor changes in total proteolytic and collagenolytic activities of the blue crab hepatopancreas during iced storage was characterized. The optimum activity of hepatopancreas collagenase was found at pH 9.0 and 40°C. The collagenase showed high stability over a pH range of 7.0-10.0 for up to 8 hours with over 70% activity remaining. The collagenolytic enzyme was stable at temperatures below 50°C for 8 hours with over 50% of activity remaining. Moreover, the collagenolytic activity constantly decreased with increased in concentration of NaCl (0-20% w/v). After the hepatopancreas had been stored in ice for 5 days, its pH value slightly altered, but the pH stayed in the 6.7-7.5 range. The total proteolytic and collagenolytic activities from hepatopancreas exhibited a similar pattern. Both activities were increased their highest levels within 2 days of storage. Thereafter, the activities were constantly decreased until the end of storage
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