Thermal Lability of Beta Galactosidase from Pink Salmon Liver

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Science  20 Jun 1969:
Vol. 164, Issue 3886, pp. 1422-1423
DOI: 10.1126/science.164.3886.1422


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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