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Science 20 June 1969:
Vol. 164. no. 3886, pp. 1422 - 1423
DOI: 10.1126/science.164.3886.1422
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Articles

Thermal Lability of Beta Galactosidase from Pink Salmon Liver

Shimon Gatt 1

1 Scripps Institution of Oceanography, University of California San Diego, La Jolla, California

The effect of heat on the stability of a protein isolated from a cold-water fish was tested by following the decrease in enzymatic activity of beta galactosidase, purified from livers of Pacific pink salmon. The thermal stability is pH-dependent; it is highest at pH 4 and lowest at neutral pH, where only 30 percent of the activity remains after 10 minutes at 40°C. Comparative experiments demonstrate greater thermal stability of beta galactosidase from rat liver.

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Science. ISSN 0036-8075 (print), 1095-9203 (online)