Thermal Lability of Beta Galactosidase from Pink Salmon Liver
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, wh...
| Published in: | Science |
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| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
American Association for the Advancement of Science (AAAS)
1969
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1126/science.164.3886.1422 https://www.science.org/doi/pdf/10.1126/science.164.3886.1422 |
| Summary: | 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. |
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