魚類酵素の耐熱性第二報塩類の影響について(其の二)
1949 年 15 巻 2 号 p. 53-58
詳細
1949 年 15 巻 2 号 p. 53-58
It was reported by TAKAHASHI that the heat-stability of the proteolytic enzyme of pylorica coeca of Seriola quinqueradiata was increased by NaCl or Naphosphate. Successivcely, we studied.
(1) the effects of various salts on the heat-stability of the proteolytic enzyme.
(2) the degrees of the effects of chlorides of alkalin metals and Na.halides.
(3) stability of proteolytic enzyme at various temperatures ranging from 10° to 60°C and the effect of NaCl on it. The results obtained were shown in Figs. 1-4.
