温度、pH对克氏原螯虾血清酚氧化酶活力及稳定性的影响  

Effects of Temperature and pH on Activity and Stability of Phenoloxidase in Serum of Procambarus clarkii

作　　者：朱毅菲[1] 熊传喜[1] 王良发[1] 

机构地区：[1]华中农业大学水产学院,武汉430070

出　　处：《淡水渔业》2006年第5期16-19,共4页Freshwater Fisheries

摘　　要：以克氏原螫虾（Procambarus clarkii）为材料，研究温度、pH对其血清酚氧化酶活力及稳定性的影响。实验以L-dopa为反应底物，在试验设计的温度范围（20，30，40，50，60，70℃）内，测得酚氧化酶活力的最适温度为20℃，随温度升高酶活力迅速下降，该酶在20～40℃范围内表现出较高的热稳定性，而30℃时最稳定；该酶的最适pH7．0，在pH6．0和7．0的缓冲系统中表现出较强的稳定性。The effects of temperature and pH on activity and stability of phenoloxidase in serum of red swamp crayfish （ Pro- cambarus clarkii）based on L-dopa were studied in this experiment. The results showed that the optimum temperature of phenoloxidase was 20℃ within the test temperature range （ 20, 30, 40, 50, 60, 70℃ ）, and the activity of enzyme dropped promptly when the temperature rose above 20℃. The enzyme showed high heat stability at 20 -40 ℃ and the highest stability at 30 ℃. The optimum pH of phenoloxidase was 7.0, and the enzyme showed high stability in pH 6. 0 - 7.0 buffer system.

关 键 词：克氏原螫虾 酚氧化酶 PH 温度 活力 稳定性 

分 类 号：S966.12[农业科学—水产养殖]