Thermal Lability of Beta Galactosidase from Pink Salmon Liver
- 20 June 1969
- journal article
- other
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 164 (3886) , 1422-1423
- https://doi.org/10.1126/science.164.3886.1422
Abstract
The effect of heat on the stability of a protein isolated from a cold-water fish was tested by following the decrease in enzymatic activity of beta galactosidase, purified from livers of Pacific pink salmon. The thermal stability is p H-dependent; it is highest at p H 4 and lowest at neutral p H, where only 30 percent of the activity remains after 10 minutes at 40°C. Comparative experiments demonstrate greater thermal stability of beta galactosidase from rat liver.Keywords
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