pH值、温度和盐度对墨吉明对虾蛋白酶和淀粉酶活力的影响  

Effects of pH value, temperature and salinity on the activities of protease and amylase in Fenneropenaeus merguiensis

作　　者：郭文浚 杨世平[1] 刘慧玲[1] 王成桂[1] 孙成波[1] 

机构地区：[1]广东海洋大学水产学院,广东湛江524088

出　　处：《饲料工业》2017年第24期25-28,共4页Feed Industry

基　　金：国家自然科学基金[31572606];广东省科技计划项目[2014B020202014];湛江市科技计划项目[2015A03030]

摘　　要：试验旨在研究pH值、温度和盐度对于墨吉明对虾(Fenneropenaeus merguiensis)肝胰脏和肠道的消化酶活力的影响。从墨吉明对虾肝胰脏和肠道中提取消化酶(蛋白酶和淀粉酶),采用酶学分析方法对其进行分析测定。结果表明:pH值、温度和盐度对墨吉明对虾肝胰脏和肠道内的消化酶活力具有显著差异(P<0.05)。蛋白酶和淀粉酶最适pH值为6.0,而蛋白酶最适温度和盐度分别为55℃和40,淀粉酶最适温度和盐度则分别为40~45℃和10。The effect of the reaction pH value, temperature and salinity on the activities of digestive en- zyme in hepatopancreas and intestine Fenneropenaeus merguiensis were studied. The digestive enzyme （protease and amylase） were extracted from hepatopancreas and intestines, then the characterization of digestive enzyme was investigated using enzymology analysis method. The result shows that there was a very significant difference in the activities of digestive enzymes under the different reaction pH value, temperature and salinity condition（P〈 0.05）. The optimum pH value of the protease and amylase were 6.0. The optimum temperature and salinity of the protease were 55℃ and 40 re- spectively, while the optimum temperature and salinity of the amylase were 40-45 ℃ and 10, respectively.

关 键 词：墨吉明对虾 PH值 温度 盐度 蛋白酶 淀粉酶 

分 类 号：S96[农业科学—水产养殖]