| 摘要: |
| 本研究对10种常见食用贝类成体的淀粉酶在不同pH值、不同温度条件下进行了活性测定。结果表明,其总体消化器官淀粉酶的最适温度为:青蛤(Cyclina sinensis),33℃;缢蛏（Sinonovacula constricta),32℃;文蛤(Meretrix meretrix),43℃;等边浅蛤(Gomphina veneriformis),35℃;菲律宾蛤仔(Ruditapes philippinarum),34℃;泥螺(Bullacta exarata),40℃;彩虹明樱蛤(Moerella iridescens),37℃;微黄镰玉螺(Lunatica gilva),43℃;锈凹螺(Chlorostoma rusticum),43℃;疣荔枝螺(Thais clavigera),43℃;淀粉酶的最适pH值范围为4.6-4,9,不同贝类稍有不同;同一种类中肝脏淀粉酶的活性大于肠淀粉酶的活性。 |
| 关键词: 食用贝类，淀粉酶 |
| DOI： |
| 分类号: |
| 基金项目: |
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| STUDIES ON THE AMYLASE ACTIVITY OF EDIBLE MOLLUSKS |
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Cen Liquan, Gu Xiaoying, You Zhongjie, Yu Fangping, Gong Songyan
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Fisheries Dep. Ningbo University, Ningbo 315211
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| Abstract: |
| Amylase activity of 10 species of Common edible mollusks were investigated under different PH values and temperatures. The results were as following:
1.The optimum temperature of amylase activity is 32℃ for Sinonovacula constricta,33℃ for Cyclina sinensis, 43℃ for Meretrix meretrix, 35℃ for Gomphina veneriformis, 34℃ for Ruditapes philippinarum,37℃ for Moerella iridescens, 43℃ for Lunatica gilva and Thais clavigera,40℃ for Bullacta exarata and 43℃ for Chlorostoma rusticum.
2. The optimum PH value for amylase activity varies from 4.6 to 6.9.
3. The amylase activities in two organs of one individual are different (liver>intestine). |
| Key words: edible mollusks, amylase |
