고등어 유문수조직중에 분포하는 알칼리성단백질분해효소의 정제조건을 검토하고 염석, DEAE-Sephadex A-50 칼럼 크로마토그래피 및 Sephadex G-100 겔 여과에 의해 3종류의 알칼리성단백질분해효소의 분리${cdot}$정제방법을 확립하였다. 유문수조직중에 분포하는 알칼리성단백질분해효소의 추출용매는 $1\%$ NaCl 용액이 가장 효과적이었다. 정제된 가칭 Enz, A, B 및 C의 각 알칼리성단백질분해효소는 전기영동적으로 균질함이 증명되었으며, 조효소에 비해 고유활성이 Enz. A는 34배, B는 53배 그리고 C는 37배로 각각 증가하였다. 각 효소의 수율은 조효소에 대해 $1.6\%,;2.1\%$ 및 $1.5\%$였고, 총수율은 $5.2\%$였다.
In the previous paper(Kim et al, 1986), the alkaline proteinase from the pyloric caeca of mackerel was shown relatively strong activity in the alkaline pH range. Therefore purification of the enzyme has been undertaken to identify the proteolytic enzyme and three alkaline proteinases were isolated by ammonium sulfate fractionation, DEAE-Sephadex A-50 column chromatography and Sephadex G-100 gel filtration. One percent sodium chloride solution was the most effective for the extraction of alkaline proteinase from the pyloric caeca of mackerel. Three alkaline proteinases temporarily designated Enz. A, B and C were isolated from the pyloric caeca of mackerel, and identified to be homogeneous with electrophoresis. The specific activity of the purified Enz. A, B and C was increased to 34, 53 and 37-fold over the crude enzyme solution, respectively. Yield of them was 1.6, 2.1 and $1.5\%$, respectively, and a combined yield was $5.2\%$.
