Isolation and characterization of pig muscle aldolase. A comparative study.

Abstract

Aldolase with a specific activity of 10.8 units/mg protein was isolated from pig muscle. Its molecular weight was found to be 150,000. The optimum pH for the catalytic activity was 7.25 and the apparent temperature optimum was 313 K. The Km value was 2.9 X 10(-5) M with FDP as substrate, and 2.8 X 10(-3) M with F1P as substrate. The thermal stability of… (More)

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