Activity and stability of liver anylformamidase in fish
1994
Serrano, A.E. Jr. | Nagayoma, F. (Philippines Univ. in the Visayas, Leganes, Iloilo (Philippines). Coll. of Fisheries)
Anylformamidase activities were measured in the liver extracts of fishes. The grass carp enzyme showed the highest activity (43.3 nmol per mg protein min), followed by the common carp (24.4), rainbow trout (22), yellow tail (13.7), and tilapia (6.9). The rainbow trout enzyme was the most stable when stored up to 40 h at 40 deg C. When stored at -20 deg C for 18 h, the yellow tail, common carp, and rainbow trout enzymes showed comparable remaining activity; the tilapia showed the lowest. After 22 h of refreezing, all the enzymes showed a considerable loss of activity. The rainbow trout enzyme was very stable after repeated freezing and thawing with 79 percent remaining activity after the third repetition. All enzymes were inactivated after 30 min of pre-incubation at 50 deg C except the common carp enzyme. Adding DTT did not significantly improve the stability at 4 deg C of either the common carp or the rainbow trout enzyme
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