Purifikasi dan Karakterisasi Kolagenase dari Organ Dalam Ikan Bandeng (Chanos chanos, Forskal)

Abstract

The texture of fish is an important quality characteristic,and soft fillets are a problem for the fish industry. The quality of fish muscle will deteriorate during iced storage of raw fish. Endogenous proteases, which are able to hydrolyze different proteins in the muscle, are important early in the deterioration process. Endogenous fish muscle proteases are located in intracellular fluids and in the sarcoplasm, or they are associated with various cell organelles. In the live animal, the proteases function in muscle protein turnover. After death, the biological regulation of the enzymes is lost, and the enzymes hydrolyze muscle proteins and resolve the rigor mortis contraction. The proteolytic enzymes to be important for the textural properties of fish muscle, namely calpains, cathepsins, and collagenases.