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Effect of low and high temperatures on chymotrypsin from Atlantic cod (Gadus morhua L.); comparison with bovine alpha-chymotrypsin.

作者信息

Raae A J

机构信息

University of Bergen, Department of Biochemistry, Norway.

出版信息

Comp Biochem Physiol B. 1990;97(1):145-9. doi: 10.1016/0305-0491(90)90193-w.

DOI:10.1016/0305-0491(90)90193-w
PMID:2253474
Abstract
  1. Cod chymotrypsin displays higher enzyme activity compared to bovine alpha-chymotrypsin when assayed at low temperatures (3-15 degrees C). 2. Both enzymes are inactivated when incubated at temperatures between 60 and 70 degrees C. 3. When incubated at 99 degrees C the cod enzyme retains about 50% of the initial activity measured at room temperature. 4. Preincubation at boiling temperature renders the cod chymotrypsin active at 70 degrees C whereas the bovine enzyme is rapidly inactivated.
摘要

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