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ALKALINE PROTEINASE OF CARP MUSCLE: EFFECTS OF SOME PROTEIN DENATURING AGENTS ON THE ACTIVITY
Author(s) -
MAKINODAN YASUO,
IKEDA SHIZUNORI
Publication year - 1977
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.1365-2621.1977.tb12659.x
Subject(s) - urea , carp , chemistry , enzyme , enzyme assay , muscle protein , chromatography , biochemistry , biology , fish <actinopterygii> , anatomy , fishery , skeletal muscle
The effects of some protein denaturing agents on the temperature‐activity curve of carp muscle alkaline proteinase were examined. By the addition of amides to the reaction mixture and gamma irradiation of the enzyme solution, the temperature‐activity curve shifted toward the lower temperature range in comparison with that of the control. When urea was added to the reaction mixture at a final concentration of 5M, the activity at around 30°C, which was hardly detected in control, became appreciable. The enzyme shows little activity at temperatures below 55°C unless the conformation is changed by such treatment as heating, addition of urea or gamma irradiation.