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dc.contributor.authorKhrueane, Wilailuk
dc.contributor.authorKovitvadhi, Uthaiwan
dc.contributor.authorEngkagul, Arunee
dc.contributor.authorTorrissen, Krisna Rungruangsak
dc.date.accessioned2012-08-21T09:04:08Z
dc.date.available2012-08-21T09:04:08Z
dc.date.issued2009
dc.identifier.issn0125-2364
dc.identifier.urihttp://hdl.handle.net/11250/108926
dc.description.abstractFreshwater mussel Chamberlainia hainesiana is a vulnerable species in Thailand. The species has a lustrous nacreous shell that can be utilized for various purposes, and has a potential industrial use for producing freshwater pearl. Characterization of digestive enzymes would provide critical information prerequisite for studying the development of digestive enzymes during on–growing as well as for in vitro digestibility study important for the development of suitable artificial feed formulations for the commercial culture. The aim of this preliminary study was to determine optimum pH and temperature for three digestive enzymes: amylase, protease and lipase, from digestive gland including stomach of adult C. hainesiana under various pH’s (2–11) and temperatures (25–80°C). The results revealed at least three isoforms of amylase and protease, and at least 4–5 isoforms of lipase. No alkaline protease activity was detected. For future enzyme expression study, the suitable optimal conditions are 40°C pH 6 for amylase activity, 50°C pH 5 for protease activity, and 50°C pH 8 for lipase activity. At natural habitat of around 30°C, these enzymes are most active at pH 6, 6, and 8 (or 10), respectively, which are suitable conditions for future study on in vitro digestibility.no_NO
dc.language.isoengno_NO
dc.publisherKhon Kaen Universityno_NO
dc.subjectfreshwater musselno_NO
dc.subjectferskvannsmuslingno_NO
dc.titleCharacterization of Digestive Enzymes from Adult Freshwater Pearl Mussel Chamberlainia hainesiana (Lea, 1856)no_NO
dc.typeJournal articleno_NO
dc.typePeer reviewedno_NO
dc.subject.nsiVDP::Agriculture and fishery disciplines: 900::Fisheries science: 920::Aquaculture: 922no_NO
dc.source.pagenumber11-21no_NO
dc.source.volume37no_NO
dc.source.journalKKU Science Journalno_NO
dc.source.issueSupplementno_NO


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