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Heat Inactivation of Catalase from Cod Muscle and from Some Psychrophilic Bacteria
Author(s) -
BOISMENU D.,
LÉPINE F.,
GAG M.,
DUGAS H.
Publication year - 1990
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.1365-2621.1990.tb06823.x
Subject(s) - catalase , psychrophile , bacteria , micrococcus , microbiology and biotechnology , pseudomonas , chemistry , enzyme , biochemistry , food science , biology , genetics
Catalase from Pseudomonas sp. and Micrococcus sp. bacteria is inactivated at 93°C and 73°C, respectively, while cod muscle catalase is inactivated at 41°C. This implies that a suitable thermal treatment of a mixture of cod muscle and bacterial catalases will destroy only the cod catalase and leave the bacterial catalase unaltered. The activity of the remaining bacterial catalase is then measured using the disc flotation method.