This research investigates the effect of temperature and pH on the stability of the enzyme extracted from the gills and liver of Synodontis schall. Rhodanese activity was assayed by measuring the amount of product formed in µmoles at 37ºC and pH 8.2 per minute. The pH stability was done with pH 5.5 – 10.0, while 20 - 60ºCwas used to determine temperature stability. The results showed that gills rhodanese was stable within the range of pH 7.5 to 9.0, while the liver enzyme was stable within the pH range of 7.5 to 9.5. Both enzymes were stable at 30 and 400C. At 500C also the liver rhodanses was stable after incubating for 40mins, but lose 60% of its activity as the time of incubation increased. Rhodanese from the gills was not stable at higher temperatures as it loses more than 60% of its initial activity upon incubation for 10mins.
Ebizimor Wodu , Ayibaene Frank-Oputu "Temperature and pH Stability of Crude Rhodanese Enzyme Extracted from Synodontis schall" Iconic Research And Engineering Journals Volume 5 Issue 12 2022 Page 23-26
Ebizimor Wodu , Ayibaene Frank-Oputu "Temperature and pH Stability of Crude Rhodanese Enzyme Extracted from Synodontis schall" Iconic Research And Engineering Journals, 5(12)