PURIFIED NADPH-SULFITE REDUCTASE FROM SACCHAROMYCES-CEREVISIAE EFFECTS ON QUALITY OF OZONATED MACKEREL SURIMI

The NADPH-sulfite reductase from Saccharomyces cerevisiae was purified to electrophoretic homogeneity by ammonium sulfate fractionation, DEA E Sephacel, Sephacryl S-300 and DEAE Sephadex A-50 chromatography. Opt imal pH was 7.3 and temperature 25 degrees C. It was inhibited by IAA, PCMPS, PMSF, NEM, PCMB, cyanide and most divalent metal ions. For the ozonated mackerel surimi ground with purified reductase, the reactive SH increased from 2.29 x 10(-5) 20 4.46 x 10(6) mole/g and gel streng th from 256.7 to 360.5 g.cm. According to SDS-PAGE, the recovery of my osin heavy chain was observed on the ozonated mackerel surimi with add ition of NADPH-sulfite reductase.