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Effect of low and high temperatures on chymotrypsin from atlantic cod (Gadus MorhuaL.); comparison with bovine α-chymotrypsin

Authors
Journal
Comparative Biochemistry and Physiology Part B Comparative Biochemistry
0305-0491
Publisher
Elsevier
Publication Date
Volume
97
Issue
1
Identifiers
DOI: 10.1016/0305-0491(90)90193-w
Disciplines
  • Biology

Abstract

Abstract 1. 1. Cod chymotrypsin displays higher enzyme activity compared to bovine α-chymotrypsin when assayed at low temperatures (3–15°C). 2. 2. Both enzymes are inactivated when incubated at temperatures between 60 and 70°C. 3. 3. When incubated at 99°C the cod enzyme retains about 50% of the initial activity measured at room temperature. 4. 4. Preincubation at boiling temperature renders the cod chymotrypsin active at 70°C whereas the bovine enzyme is rapidly inactivated.

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