Thermische Denaturierung von Kaltblüter-Enzymproteinen

The temperature, which leads to 50% reduction of catalytic activity by heat denaturation, has been determined for 8 different enzymes from cod muscle, as being in the range between 30 and 52°C. Therefore, there are no indications of a generally different heat resistance of enzymes from cold-blooded animals as compared with those from warm-blooded animals. The same conclusion is derived from calculations ofQ10-values, measured between +37 and − 37°C for cathepsin and glycylglycine dipeptidase.