温度对唇鱼骨消化组织消化酶活性的影响

Effects of Temperature on Activity of Digestive Enzymes in Hemibarbus labeo

以唇鱼骨为研究对象,分析了不同温度对唇鱼骨体内蛋白酶、淀粉酶和脂肪酶活性的影响。结果表明:在一定的温度范围内,唇鱼骨消化组织蛋白酶、淀粉酶、脂肪酶的活性随着温度上升均呈先上升、后下降趋势。唇鱼骨肝胰脏、前肠、中肠蛋白酶和淀粉酶的最适温度均为40℃,后肠蛋白酶和淀粉酶活性的最适温度均为35℃;肝胰脏、前肠、中肠脂肪酶活性的最适温度为45℃,后肠的最适温度为40℃。

It is studied the effects of temperature on the protease, amylase and lipase activities in digestive tissues of Hemibarbus labeo. The results show that in the setting temperature ranges, the activities of protease, amylase and lipase show the trend of increasing first and then decreasing. The optimum temperature for the protease and amylase activities in the hepatopancreas, forgut, midgut of Hemibarbus labeo were 40℃. The optimum temperature for the protease and amylase activities in the hindgut of Hemibarbus labeo were 35℃. The optimum temperature for the lipase activities in the hepatopancreas, forgut and midgut were 45 ℃, while in the hindgut, the optimum temperature for the activity of lipase was 40 ℃.