Properties and Bating Effects of Trypsins from Different Sources

The basic enzymatic properties of two kinds of microbial trypsins (NB115 and JD8) toward different protein substates and their bating effects were investigated and compared with the two typical animal trypsins (DY300 and PTN110). The results showed that the four trypsins exhibited the high activities in the pH range of 7-9, and their activities toward casein and collagen increased with the increase of temperature in the range of 25-45. NB115 and PTN110 had the higher temperature resistance than JD18 and DY300. Under the same casein activity, JD18 had higher collagenolytic activity, but no elastolytic activity. DY300 had relatively high elastolytic activity. Due to the differences of their properties acting on the structural proteins, the softness and firmness of the leather bated with the trypsins were different, and they were suitable for the bating process of different types of leather.