Studies on the Succinic Dehydrogenase of Fish-IV:The Influence of Temperature for the Activity of the Enzyme of Fish and Beef

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The influence of temperature on the activity of succinic dehydrogenase of fish and cattle was estimated by means of electro-photometric method with Na-2, 6-dichlorophenolindo o-chlorophenol.1) The succinic dehydrogenase activity of liver and dark muscle in many fish was almost inactive at 0°C, gradually increased its activity with rise of temperature, but suddenly lost its activity at 50-55°C presumably due to the heat denaturation of the enzyme protein(Fig. 1). The temperature activity curve of succinic dehydrogenase in liver and kidney of cattle was found to be different that of the enzyme of fish. In case of the cattle succinic dehydrogenase the change of activity was relatively small in a low temperature range, but was appreciablly great above the body-temperature(Fig. 2) The temperature-activity relationship can be clearly seen from Fig. 3, that illustrates the variation of the temperature coefficient of the enzyme activity.
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