Some Characteristics of the Enzymes of the Pyloric Caeca of Cod and Haddock

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Abstract
Investigation of fish enzymes for leather bates reveals that those of the pyloric caeca show their greatest influence on casein and collagen at hydrogen ion concentrations of approximately pH 8. The protease showed its maximum activity towards casein at a temperature of 45 °C. Ammonium salts at certain concentrations increased the rate of hydrolysis of collagen by about 40 per cent, but had no like stimulating effect on the hydrolysis of casein. A comparison showed that pyloric caeca enzymes were just as satisfactory as commercial leather bates or hog pancreas. When the pyloric caeca are allowed to autolyse at room temperature, the protease activity is constant for the first 24 hours, declines rapidly during the next 80 hours, and slowly thereafter. The most suitable method for preparing a dried preparation was by evaporation under partial vacuum, which, however, is accompanied by some loss of activity.

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