pH对真鲷蛋白酶和淀粉酶活力的影响  

Effects of pH on Protease and Amylase Activities in Disgestive Tract of Pagrus major

作　　者：吴爱春[1] 张永普[2] 贾守菊[2] 许曹鲁 李昌达 

机构地区：[1]浙江广播电视大学永嘉学院,浙江温州325100 [2]温州大学生命与环境科学学院,浙江温州325027 [3]洞头县水产科学研究所,浙江洞头325700

出　　处：《河南科学》2008年第7期781-784,共4页Henan Science

基　　金：温州市科技发展计划项目(S2004B018);洞头县科技计划项目(N2005Y04C)

摘　　要：应用酶学分析研究不同pH度条件下真鲷成鱼胃、肠、肝胰脏和幽门盲囊4个部位蛋白酶和淀粉酶活力的变化.结果表明,真鲷成鱼胃、肠、肝胰脏和幽门盲囊蛋白酶的最适pH分别为6.4,7.2,7.6和8.4,淀粉酶的最适pH分别为6.4,8.0,8.0和7.6.The activity variations of protease and amylase in the stomach, intestine, hepatopancreas and pylorus of Pagrus major at different pH were studied by means of enzymological analysis. The result showed that the optimum pH for protease in the stomach, intestine, hepatopancreas and pylorus of Pagrus major were 6.4,7.2,7.6 and 8.4, respectively. The optimum pH for amylase were 6.4,8.0,8.0 and 7.6 respectively.

关 键 词：真鲷 蛋白酶 淀粉酶 PH 

分 类 号：S965.231[农业科学—水产养殖]