不同pH值对月鳢淀粉酶和脂肪酶活性的影响  

Effects of various pH on amylase and lipase acitivities in channa asiatica

作　　者：阮国良[1] 杨代勤[1] 严安生[2] 

机构地区：[1]长江大学动物科学学院,湖北荆州434025 [2]华中农业大学水产学院

出　　处：《饲料工业》2009年第10期33-34,共2页Feed Industry

基　　金：湖北省教育厅重点科研项目(D200512007);国家支撑计划课题(2007BAD37B04);湖北省“十一五”攻关计划项目(2006AA203A02)

摘　　要：对月鳢(Channa asiatica)消化系统不同部位淀粉酶和脂肪酶活性的最适pH值进行了研究,结果表明,在pH值5.8～7.8范围内,月鳢成鱼胃粘膜组织、前肠粘膜组织和肝胰脏淀粉酶的适宜pH值分别为7.4～7.8、7.8和7.8,对于脂肪酶则分别为7.4、6.6和7.0。不同消化部位的淀粉酶和脂肪酶活性的最适pH值有所差异。The optimal pH for amylase and lipase activities of various tissues in channa asiatica were studied. Within the range of pH 5.8-7.8, the results showed that the optimal pH for amlyase in the stomach mucosa, foregut mucosa and hepatopancreas were 7.4-7.8, 7.8 and 7.8 respectively, and for amylase were 7.4, 6.6 and 7.0. In various digestive tissues the optimal pH for the highest digestive enzyme activities existed some difference.

关 键 词：月鳢 PH值 淀粉酶 脂肪酶 

分 类 号：S816.3[农业科学—饲料科学]