CAJ | 학술논문

为了研究pH对大西洋鲑蛋白酶活性的影响。采用福林酚法分析研究了pH对大西洋鲑胃、肝脏、前肠、中肠、后肠中蛋白酶活力的影响。结果表明，在设定的pH范围内，大西洋鲑各组织蛋白酶的活力均随着温度和pH 的升高呈现先升后降的变化趋势。其中，胃蛋白酶最适pH为3.0，肝脏7.0，其它为7.5,大西洋鲑蛋白酶活力存在器官差异性。各组织在其最适pH下，蛋白酶活力顺序为胃>肝脏>前肠>中肠>后肠。各部位间差异显著(P<0.05)。
위료연구pH대대서양해단백매활성적영향。채용복림분법분석연구료pH대대서양해위、간장、전장、중장、후장중단백매활력적영향。결과표명，재설정적pH범위내，대서양해각조직단백매적활력균수착온도화pH 적승고정현선승후강적변화추세。기중，위단백매최괄pH위3.0，간장7.0，기타위7.5,대서양해단백매활력존재기관차이성。각조직재기최괄pH하，단백매활력순서위위>간장>전장>중장>후장。각부위간차이현저(P<0.05)。
In order to study pH of protease activity of Atlantic salmon.The impact of PH on Protease Activity in Atlantic salmon stomach,liver,foregut,midgut,hindgut with theLowry method.The results show that during set-ting pH range,Atlantic salmon allorganization protease activity were increased with increasing temperature and pH first increased and then decreased trends.Among them,pepsin optimum pH of 3.0,liver 7.0,the other is 7.5,the protease activity of Atlantic salmon exists organ differences.Organizations in their optimum pH ,pro-tease activity order stomach>liver>foregut>midgut>hindgut.Significant differences between thevarious parts (P<0.05).