Effect of Temperature on Hydrolase Activity in Mackerel Tissue

Abstract

Reaction velocities of phosphatase, esterase, α-glucosidase, and protease have been investigated over the temperature range from 37 to -26° to see the effect of temperature, especially low temperature, on hydrolase action in mackerel tissue.
Arrhenius plots for hydrolases in the tissue extracts show sharp downward-bend at -5 ?? 10°, not at 0°.
The activation energies below the transition temperature are 2-3 times as those above that temperature.
The reaction velocities of hydrolases at 0, -10, and -20° are 20-30, 4-12, and 0.07-2.4% of those at 20°, respectively.