ESTIMATION OF PROTEIN DIGESTIBILITY .3. STUDIES ON THE DIGESTIVE ENZYMES FROM THE PYLORIC CECA OF RAINBOW-TROUT AND SALMON

Digestive proteinases were isolated and partially purified from the pyloric ceca of trout and salmon. Their stability and some catalytic properties were compared with those of a three-enzyme system that is used for determination of in vitro protein digestibility. In contrast to the three-enzyme system, pyloric ceca trypsin and total proteinase activity were least stable at pH values below 5.0 and most stable under alkaline conditions up to pH 10.0. Thermal inactivation (50%) occurred in 60 min at 55 degrees C for trypsin activity of trout and salmon ceca proteinases and at 40 degrees C for the three-enzyme system at the pH (8.0) of the in vitro assay. Thermal inactivation (50%) of total proteinase activity occurred in 60 min at about 55, 50 and 35 degrees C for chinook, trout and three-enzyme preparations, respectively. SDS-PAGE zymograms of the ceca enzymes showed the presence of several proteolytic activity bands. Two of the bands corresponded in molecular weight to trypsin and chymotrypsin. Ceca proteinases differ from the three-enzyme system in their response to inhibitors; in particular, the ceca proteinases are much more sensitive to soybean trypsin inhibitor than the procine trypsin used in the three-enzyme system when assayed for trypsin, but less sensitive when assayed for total proteinase. The distinctive properties of ceca enzymes help explain why they are more appropriate than the three-enzyme system, and other enzyme cocktails for in vitro protein digestibility assay of salmonid feed components.