魚の肝臓アリルフォルムアミダーゼの活性と安定性
1991 年 57 巻 1 号 p. 149-152
詳細
1991 年 57 巻 1 号 p. 149-152
1. Arylformamidase activities were measured in the liver extracts of fishes. The grass carp enzyme showed the highest activity (43.3 nmol per mg protein•min) followed by the common carp (24.4), rainbow trout (22), yellowtail (13.7), and tilapia (6.9).
2. The rainbow trout enzyme was the most stable when stored up to 40 h at 4°C.
3. When stored at -20°C for 18h, the yellowtail, common carp, grass carp and rainbow trout enzymes showed comparable remaining activity; the tilapia showed the lowest. After 22h of refreezing, all the enzymes showed a considerable loss of activity.
4. The rainbow trout enzyme was very stable after repeated freezing and thawing with 79% remaining activity after the third repetition.
5. All enzymes were inactivated after 30 min of preincubation at 50°C except the common carp enzyme.
6. Adding DTT did not significantly improve the stability at 4°C of either the common carp or the rainbow trout enzyme.
