| 温度、pH对克氏原螯虾血清酚氧化酶活力及稳定性的影响 |
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| 引用本文： | 朱毅菲,熊传喜,王良发.温度、pH对克氏原螯虾血清酚氧化酶活力及稳定性的影响[J].淡水渔业,2006,36(5):16-19. |
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| 作者姓名： | 朱毅菲 熊传喜 王良发 |
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| 作者单位： | 华中农业大学水产学院,武汉,430070 |
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| 摘 要： | 以克氏原螯虾(Procam barus clarkii)为材料,研究温度、pH对其血清酚氧化酶活力及稳定性的影响。实验以L-dopa为反应底物,在试验设计的温度范围(20,30,40,50,60,70℃)内,测得酚氧化酶活力的最适温度为20℃,随温度升高酶活力迅速下降,该酶在20~40℃范围内表现出较高的热稳定性,而30℃时最稳定;该酶的最适pH 7.0,在pH 6.0和7.0的缓冲系统中表现出较强的稳定性。
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| 关 键 词： | 克氏原螯虾 酚氧化酶 pH 温度 活力 稳定性 |
| 文章编号： | 1000-6907-(2006)05-0016-04 |
| 收稿时间： | 2006-03-18 |
| 修稿时间： | 2006年3月18日 |
Effects of Temperature and pH on Activity and Stability of Phenoloxidase in Serum of Procambarus clarkii |
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| ZHU Yi-fei,XIONG Chuan-xi,WANG Liang-fa.Effects of Temperature and pH on Activity and Stability of Phenoloxidase in Serum of Procambarus clarkii[J].Freshwater Fisheries,2006,36(5):16-19. |
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| Authors: | ZHU Yi-fei XIONG Chuan-xi WANG Liang-fa |
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| Institution: | Fishery College, Huazhong Agricultural University, Wuhan 430070 |
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| Abstract: | The effects of temperature and pH on activity and stability of phenoloxidase in serum of red swamp crayfish(Procambarus clarkii)based on L-dopa were studied in this experiment.The results showed that the optimum temperature of phenoloxidase was 20 ℃ within the test temperature range(20,30,40,50,60,70 ℃),and the activity of enzyme dropped promptly when the temperature rose above 20 ℃.The enzyme showed high heat stability at 20~40 ℃ and the highest stability at 30 ℃.The optimum pH of phenoloxidase was 7.0,and the enzyme showed high stability in pH 6.0~7.0 buffer system. |
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| Keywords: | Procambarus clarkii phenoloxidase pH temperature activity stability |
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