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Lysolecithinase in Fish Muscle
Author(s) -
COHEN H.,
HAMOSH M.,
ATIA R.,
SHAPIRO B.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01287.x
Subject(s) - lecithin , fish <actinopterygii> , chemistry , phospholipase , hydrolysis , snake venom , biochemistry , chromatography , food science , venom , fishery , biology , enzyme
SUMMARY— The preparation of a phospholipase from fish muscle is described. It splits added lysolecithin and contains practically no endogenous substrates. Active preparations were obtained from fresh Saurida undosquamus and some commercial cod preparations. Similar preparations from several other species were inactive. Activity is lost after frozen storage for several months. The preparation does not split lecithin. However, in the presence of lysolecithin, lecithin is also hydrolyzed. This effect of lysolecithin is due to entrapped snake venom, used for its preparation. However, snake venom itself does not split lecithin under the conditions used and becomes active by the presence of fish muscle lysolecithinase preparations.