The Partial Purification and Properties of Pepsin Obtained from Turkey Proventriculus
Temiz, Hasan (Ondokuz Mayis University, Samsun, Turkey) | Aykut, Umut (Ondokuz Mayis University, Samsun, Turkey) | Okumus, Emin (Ondokuz Mayis University, Samsun, Turkey) | Turhan, Sadettin (Ondokuz Mayis University, Samsun, Turkey), E-mail: [email protected]
In this study, pepsin from turkey proventriculus was purified, and its biochemical properties examined. Initially, the turkey proventriculus (stomach) was mixed with 10% NaCl (1:2, w/v) and extracted by centrifugation to produce a crude extract. The partial purification of the extract was carried out using Sephadex G-50 resin in gel filtration column chromatography. The fractions obtained by gel filtration were analyzed for milk clotting activity (MCA), protein content, proteolytic activity (PA), purification factor (PF), and SDS-PAGE electrophoresis was also performed.
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