pH对苏氏圆腹(鱼芒)消化酶活性影响的初步研究  

Preliminary studies on the effect of pH value on the digestive enzyme activities of Pangasius Sutchi (Fowier)

作　　者：黄永春[1] 黄福建[1] 杜红心[1] 陈启辉 王好镇 

机构地区：[1]集美大学水产学院,福建厦门361021 [2]厦门市水产良种繁育场,福建厦门361021

出　　处：《福建农业学报》2005年第4期265-270,共6页Fujian Journal of Agricultural Sciences

摘　　要：初步探讨了不同pH值对苏氏圆腹(鱼芒)(淡水白鲨和淡水黑鲨)的消化器官(肝、肠、胃)蛋白酶和淀粉酶活性的影响。结果表明,随pH值的变化,酶活性也随之变化；淡水白鲨的肝、肠、胃蛋白酶的最适pH值分别为7．0、7．8和3．0,淀粉酶的最适pH值分别为7．0、6．2和7．0；淡水黑鲨的肝、肠、胃蛋白酶的最适pH值分别为7．0、7．8和3．0,淀粉酶的最适pH值分别为7．0、7．0和7．0。其中蛋白酶活性表现为胃＞肝＞肠,淀粉酶活性表现为肝＞胃＞肠。淡水黑鲨的酶活性＞淡水白鲨的酶活性。The effects of pH values on the protease and amylase activities in different digestive organs （liver, intestines and stomach） of Pangasius Sutchi （Fowler）were preliminarily studied. The results showed that the enzyme activities changed with the variation of pH value, among which the optimum pH for protease were 7.0, 7.8 and 3.0 respectively in the liver, intestine and stomach, and for the amylase were 7.0, 6.2 and 7.0 in the white Fowler. In the black Fowier, the optimum pH values for protease were 7.0, 7.8 and 3.0, and for the amylase were 7.0, 7.0 and 7.0. The protease activities was stomach〉liver〉intestine and the amylase activities was liver〉 stomach〉intestine. The enzyme activities of the black Fowler were all higher than those of the white one.

关 键 词：苏氏圆腹鲢 消化酶 蛋白酶 淀粉酶 活性 

分 类 号：S965.311[农业科学—水产养殖] Q48[农业科学—水产科学]