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 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 degrees C. Comparative experiments demonstrate greater thermal stability of beta galactosidase from rat liver.
D000818:Animals; D005696:Galactosidases / Q000378:metabolism*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008099:Liver / Q000201:enzymology*; D051381:Rats; D012487:Salmonidae
D005696:Galactosidases