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題名 | 三種魚類(吳郭魚、虹鱒和香魚)鰓之鹼性磷酸酯酶的比較生化學研究=Comparative Biochemical Study of Gill Alkaline Phosphatase of Three Kinds of Fish |
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作者姓名(中文) | 李安進; | 書刊名 | 嘉義技術學院學報 |
卷期 | 65 1999.08[民88.08] |
頁次 | 頁115-125 |
分類號 | 387.1019 |
關鍵詞 | 吳郭魚; 紅鱒; 香魚; 鰓; 鹼性磷酸酯酶; Tilapia; Rainbow trout; Ayu; Gill; Alkaline phosphatase; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討吳郭魚(Oreochromis mossambicus)、虹鱒(Oncorhynchus mykiss)和 香魚 (Plecoglossus altivelis) 鰓之鹼性磷酸酯�t活性的特性, 發現三種魚類之鰓鹼性磷 酸酯�t的最適 pH 值皆為 10, 而且也發現二胺基二甲基丙醇 (2--2-methyl-1-propanol) 對鹼性磷酸酯�t似具有活化的作用。 三種魚類 (吳郭魚、虹鱒和香魚 ) 鰓之鹼性磷酸酯�t 的最適溫度,分別為 50、20 和 40 ℃。在耐熱性方面,以吳郭魚為最佳,酵素經 60 ℃預 處理五分鐘後,並沒有發現酵素活性損失;香魚次之,酵素經 45 ℃預處理五分鐘後,酵素 活性仍有 80% 存留;虹鱒為最差,酵素經 45 ℃預處理五分鐘,活性僅存 20%。 三種魚類 (吳郭魚、虹鱒和香魚 ) 鰓之鹼性磷酸酯�t對氰化鉀和β -mercaptoethanol 的抵抗性,以 虹鱒為最佳,而吳郭魚和香魚則具有相似的感受性。 |
英文摘要 | This study approached the properties of gill alkaline phosphatase of three kinds of fish wiich were tilapia(Oreochromis mossambicus), rainbow trout (Oncorhynchus mykiss) and ayu (Plecoglossus altivelis). The optimal pH of the enzyme of these three kinds of fish was at 10 for all. 2-amino-2-methyl-1-propanol was found to activate the acitity of these enzymes. The optimal temperature of gill alkaline phosphatase of tilapia, rainbow trout and ayu was found to be 50, 20, and 40 ℃, respectively. In the heat stability study, tilapia was the best. No reduction in the activity was found for gill alkaline phosphatase of tilapia after 60 ℃ pretreatment for 5 min. However, the residue activities for rainbow trout and ayu were 20% and 80% after 45 ℃ pretreatment for 5 min, respectively. The one of rainbow trout had a more resistance to KCN and β -mercaptoethanol than the others. |
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