Studies on the Lipoxidase in Fish Tissues-I:Oxidation of Vitamin A by the Extract of Some Fish Liver

概要

論文の詳細を見る
That the loss of vitamin A content during the storage of fish liver was markedly affected by the temperature and seemed to be caused by a catalytic action of a certain enzyme system was previously reported by the present authors1). The authors, now, observed the enzymatic action of the extract of fish liver in the oxidation of vitamin A, and attempted to determine the identity of the soybean lipoxidase and an enzyme in fish liver. Though our experiment, following facts were found: the vitamin A oxidizing enzyme in fish liver was a lyo-form and was found not only in mackerel liver but in perch liver. The absorption spectra of vitamin A oxidized by the liver enzyme showed the flattening of peak at 328 mμ in our experiments as same as in the usual by air oxidation. The enzyme possessed a special thermal property as having more activity at 60°C. A large quantity of liver oil inhibited the enzyme activity at room temperature, but at higher temperature the activity began to develop by breaking down of inhibitants. The higher fatty acids seemed to be less oxidized in the states of glyceride by the enzyme. The enzyme had many similar properties to the soybean lipoxidase but showed different value from the soybean enzyme in the optimum pH.
社団法人日本水産学会の論文