The Heat-stability of the Enzyme of the Fish. The Effect of Salts

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概要

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• It was reported by TAKAHASHI that the heat-stability of the proteolytic enzyme of pylorica coeca of Seriola quinqueradiata was increased by NaCl or Naphosphate. Successivcely, we studied. (1) the effects of various salts on the heat-stability of the proteolytic enzyme. (2) the degrees of the effects of chlorides of alkalin metals and Na.halides. (3) stability of proteolytic enzyme at various temperatures ranging from 10° to 60°C and the effect of NaCl on it. The results obtained were shown in Figs. 1-4.

• 社団法人 日本水産学会の論文

著者

• 高橋 豊雄

  水産試驗場

• 今關 楚生

  水産局

• 塩川 あや子

  水産試驗場

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• The Heat-stability of the Enzyme of the Fish. The Effect of Salts
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