pH对唇消化组织消化酶活性的影响  

Effects of pH on Digestive Enzymes in Digestive Tissues of Hemibarbus labeo

作　　者：宁博[1] 吴旋[1] 胡玉花 贾志超[1] 季延滨[1] 白东清[1] 

机构地区：[1]天津农学院水产科学系天津市水产生态及养殖重点实验室,天津300384 [2]天津市中北镇农业服务中心,天津300112

出　　处：《天津农学院学报》2013年第1期34-36,共3页Journal of Tianjin Agricultural University

基　　金：天津市农业科技成果转化与推广项目"环保型渔用配合饲料引进与研发技术"(08050507)

摘　　要：采用酶学分析方法,研究了不同pH值对卡拉白鱼肝胰脏、前肠、中肠、后肠内蛋白酶、淀粉酶、脂肪酶活性的影响。结果表明,在pH值设定范围内,蛋白酶、淀粉酶和脂肪酶最适pH值范围分别为7.0～7.8、7.2～7.6、6.6～7.6。前肠是唇进行蛋白质消化的主要场所,中肠的淀粉酶活力最高,肝胰脏的脂肪酶活力最强。The effects of different pH values on digestive enzymes in hepatopancreas, foregut, midgut and hindgut of Hemibarbus labeo Bleeker were studied by enzyme analysis method. The results show that in the setting concentration ranges, the optimum pH values range for protease, amylase and lipase were 7.0-7.8, 7.2-7.6, 6.6-7.6, respectively. The strongest protease activity is in foregut, the strongest amylase activity is in midgut, while the strongest lipase activity is in hepatopancreas.

关 键 词：唇鱼骨 PH 蛋白酶 脂肪酶 淀粉酶 

分 类 号：S912[农业科学—水产科学]