THERMAL LABILITY OF BETA GALACTOSIDASE FROM PINK SALMON LIVER

被引：5

作者：

GATT, S

机构：

[1] Scripps Institution of Oceanography, University of California San Diego, San Diego

来源：

SCIENCE | 1969年 / 164卷 / 3886期

关键词：

D O I：

10.1126/science.164.3886.1422

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

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 pH-dependent; it is highest at pH 4 and lowest at neutral pH, 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.

引用

页码：1422 / &

共 13 条

[1]

[Anonymous], 1959, SUBCELLULAR PARTICLE

[2] MAMMALIAN BETA-GALACTOSIDASES [J].