Abstract:
Ninteen different species of fishes available in East Pakistan have been examined for thiaminase activity. In terms of Fujita units, shing had an activity of 700 Fld/gm. while the other fish studied had activity less than 11% of that in shing. It seems to have a much higher activity than that reported for carp. Heating of fish extracts to 100 C for 20 minutes inacti-vated the enzyme. Significance of this enzyme in human and fish nutrition has been discussed.
Page(s):
118-120
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Biological and Agricultural Sciences, Volume: 7, Issue: 1, Year: 1964