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EFFECTS OF TEMPERATURE AND pH ON ACTIVITY OF DIGESTIVE ENZYMES IN SHRIMP PENAEUS VANNMEI
Author(s): 
Pages: 543-548
Year: Issue:  6
Journal: OCEANOLOGIA ET LIMNOLOGIA SINICA

Keyword:  南美白对虾温度pH消化酶活性;
Abstract: 采用双因子交互的方法研究了不同温度和pH值对南美白对虾淀粉酶、蛋白酶和脂肪酶活性的影响.结果表明,南美白对虾肝脏、肠道、胃的淀粉酶最适温度分别为30℃、35℃、30-35℃,最适pH均为6.2.肝脏、肠道、胃的蛋白酶最适温度分别为50-65℃、55-65℃、60℃,肝脏蛋白酶最适pH为8.5-9.0,肠道蛋白酶最适pH为7.5-8.5,胃蛋白酶最适pH为2.0和5.5-6.5.脂肪酶的活力很小,肝脏、肠道、胃的脂肪酶最适温度均为37℃,最适pH均为7.7.同时测得南美白对虾肠道、肝脏、胃组织内的pH分别为6.7-7.0、5.9-6.1、5.1-5.3.在三种消化酶各自最适的温度、pH值下,比较其活力大小,在肝脏、肠道、胃均为蛋白酶>淀粉酶>脂肪酶.
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