温度和pH对橄榄蚶消化酶活性的影响  

Effects of Temperature and pH on Activity of Digestive Enzymes in Estellarca Olivacea

作　　者：吴爱春[1] 张永普[2] 贾守菊[2] 廖美英[2] 姜丽君[2] 

机构地区：[1]浙江广播电视大学永嘉学院,温州325100 [2]温州大学生命与环境科学学院,温州325027

出　　处：《生物技术通报》2008年第S1期397-400,共4页Biotechnology Bulletin

基　　金：国家科技基础条件平台建设资助项目(2004DKA30470~015);浙江省科技计划项目(2006C32010);温州市科技发展计划项目(S2006A002)

摘　　要：采用酶学分析方法,测定了温度和pH对橄榄蚶蛋白酶、淀粉酶、纤维素酶活力的影响。结果表明:温度和pH显著影响橄榄蚶蛋白酶、淀粉酶和纤维素酶的活力;蛋白酶、淀粉酶和纤维素酶的最适温度分别为60℃、40℃和30℃～40℃,最适pH分别为3.6、5.2和6.0。橄榄蚶3种消化酶活性大小为淀粉酶>蛋白酶>纤维素酶。By means of enzyme analysis,the effects of temperature and pH were examined on the activities of protease, amylase and cellulase in Estellarca olivacea.The results indicated that protease,amylase and cellulase were significant affected by temperature and pH.The optimum temperatures of protease,amylase and cellulase were 60℃,40℃and 30℃～40℃,and the optimum pH value were 3.6,5.2 and 6.0,respectively.The activity of amylase is higher than protease and cellulase.The activity of cellulose is lowest in all three digestive enzymes.

关 键 词：橄榄蚶 蛋白酶 淀粉酶 纤维素酶 

分 类 号：S917.4[农业科学—水产科学]