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The molecular weights of trypsin and chymotrypsin purified from anchovy viscera were estimated to be 25.6 and 26.1 Kda, respectively, by SDS-PAGE. Both enzymes had their maximal activity at pH 9.0 and 45°C for casein and at pH 8.0 and 45°C for synthetic substrates. Trypsin hydrolyzed at the position of Arg 22 and Lys 29 , and chymotrypsin did at the position of Phe 1...
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