[Non-phosphorylative transglycosylation in extracts from white and red muscles of carp (Cyprinus carpio L.)].

The enzymatic, nonphosphorylative reaction of transglycosylation in extracts from white and red muscles of the carp was studied. Amylomaltase (EC 2.4.1.25) activity was assayed using p-nitrophenyl-N-maltoside as substrate and the amount of p-nitrophenyl-N-maltotrioside was assumed as a measure of the enzyme activity. The pH and temperature optimum of the reaction was examined. In both types of muscles significant differences in transglycosylative activity and its decrease immediately after prolonged transport of carps were found.