Effects of temperature and pH on digestive enzymes activities in Whitmania pigra.
- Author:
Hong-zhuan SHI
1
;
Qiao-sheng GUO
;
Zai-biao ZHU
;
Ting-ting HU
;
Shuai-wen ZHANG
Author Information
- Publication Type:Journal Article
- MeSH: Amylases; chemistry; metabolism; Animals; Digestive System; chemistry; enzymology; Enzyme Stability; Hydrogen-Ion Concentration; Leeches; chemistry; enzymology; Lipase; chemistry; metabolism; Peptide Hydrolases; chemistry; metabolism; Temperature
- From: China Journal of Chinese Materia Medica 2012;37(17):2538-2541
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVECurrent study was conducted to investigate and compare the impact of temperature and pH on the activities of amylase, protease and lipase in alimentary tract of Whitmania pigra.
METHODThe responses of amylase, protease, and lipase activities were determined over a wide range of temperatures (7-52 degrees C) and pH gradient (2.2-11.2).
RESULTThe highest lipase activity was found under 37 degrees C, pH 8.2, and the highest amylase activity was detected under 37 degrees C, pH 5.2, while protease activity peaked at 42 degrees C, pH 3.2 or pH 9.2.
CONCLUSIONThe optimal temperature in alimentary tract of Wh. pigra for lipase and amylase was 37 degrees C, and the responding temperature for protease was 42 degrees C. The optimal pH value in alimentary tract of Wh. pigra for lipase and amylase was pH 8.2 and pH 5.2, respectively. While pH 3.2 or 9.2 seems to be both favorable for high protease activity.
