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Acclimation Temperature affects Activities of 5′‐Nucleotidase and Acid Phosphatase and Lipid and Fatty Acid Composition in Carp Muscle Microsomes
Author(s) -
YANG S.A.,
ENDO K.
Publication year - 1994
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.1365-2621.1994.tb08178.x
Subject(s) - carp , microsome , 5' nucleotidase , biochemistry , chemistry , acclimatization , fatty acid , composition (language) , biology , enzyme , fish <actinopterygii> , botany , fishery , linguistics , philosophy
The Km values of 5′‐nucleotidase against IMP markedly increased below 6°C in the case of 32°C‐acclimated carp muscle microsomes. This caused a break point at 6°C in the Arrhenius plot of 5′‐nucleotidase activity against IMP at a low concentration. The discontinuity of temperature dependency was not found when a surfactant had been introduced. Muscle microsomes of carp acclimated at 32°C contained much more cholesterol and saturated fatty acid than those of 10°C‐acclimated carp. Therefore, the difference of lipid composition seemed to be closely related to the change in kinetics of microsomal 5′‐nucleotidase.