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The Use of Cryoscopy in Enzymatic Studies
Author(s) -
SHIPE W. F.,
BREDDERMAN SUSIE H.
Publication year - 1969
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.1365-2621.1969.tb00914.x
Subject(s) - chemistry , pectinase , cellulase , chromatography , viscosity , pectin , enzyme , substrate (aquarium) , freezing point , amylase , esterase , food science , biochemistry , thermodynamics , biology , ecology , physics
SUMMARY— The feasibility of cryoscopy for measuring changes in water‐soluble components of five enzyme‐substrate mixtures was investigated. Cellulase, pectinase, pectin esterase, alpha‐amylase and beta‐amylase were studied. Viscosity measurements were run simultaneously with freezing points as a conventional method for determining enzymatic activity. Measurements taken at periodic intervals revealed changes in both viscosity and freezing‐point values. A comparison of the two sets of values can be useful in assaying the purity of commercial enzyme preparations.