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HUANG Yong-chun, HUANG Fu-jian, DU Hong-xin, CHEN Qi-hui, WANG Hao-zhen. Preliminary studies on the effect of pH value on the digestive enzyme activities of Pangasius Sutchi (Fowier)[J]. Fujian Journal of Agricultural Sciences, 2005, 20(4): 265-270.
Citation:
HUANG Yong-chun, HUANG Fu-jian, DU Hong-xin, CHEN Qi-hui, WANG Hao-zhen. Preliminary studies on the effect of pH value on the digestive enzyme activities of Pangasius Sutchi (Fowier)[J]. Fujian Journal of Agricultural Sciences, 2005, 20(4): 265-270.
HUANG Yong-chun, HUANG Fu-jian, DU Hong-xin, CHEN Qi-hui, WANG Hao-zhen. Preliminary studies on the effect of pH value on the digestive enzyme activities of Pangasius Sutchi (Fowier)[J]. Fujian Journal of Agricultural Sciences, 2005, 20(4): 265-270.
Citation:
HUANG Yong-chun, HUANG Fu-jian, DU Hong-xin, CHEN Qi-hui, WANG Hao-zhen. Preliminary studies on the effect of pH value on the digestive enzyme activities of Pangasius Sutchi (Fowier)[J]. Fujian Journal of Agricultural Sciences, 2005, 20(4): 265-270.
The effects of pH values on the protease and amylase activities in different digestive organs (liver, intestines and stomach) of Pangasius Sutchi (Fowier) were preliminarily studied.The results showed that the enzyme activities changed with the variation of pH value, among which the optimum pH for protease were 7.0, 7.8 and 3.0 respectively in the liver, intestine and stomach, and for the amylase were 7.0, 6.2 and 7.0 in the white Fowier.In the black Fowier, the optimum pH values for protease were 7.0, 7.8 and 3.0, and for the amylase were 7.0, 7.0 and 7.0.The protease activities was stomach>liver>intestine and the amylase activities was liver> stomach>intestine.The enzyme activities of the black Fowier were all higher than those of the white one.
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