抄録
Succeeding to the previous paper, the present paper deals with the specificity of mackerel liver enzyme on the oxidation of fatty acid and Vitamin A.
This enzyme exhibits optimal activity at pH 6.8-7.0 (Fig. 1) and at 17°C. (Fig. 2). Though the optimum pH resembles to the other results, but the optimum temperature do not coincides with the other results on lipoxidase. From this study we can not certify the mackerel liver enzyme is the same with the soy-bean lipoxidase or not.
