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|Title:||A kinetic study of the α-amylase from the digestive gland of Perna viridis L.||Authors:||Sabapathy, U.
|Issue Date:||Jan-1992||Citation:||Sabapathy, U.,Teo, L.H. (1992-01). A kinetic study of the α-amylase from the digestive gland of Perna viridis L.. Comparative Biochemistry and Physiology -- Part B: Biochemistry and 101 (1-2) : 73-77. ScholarBank@NUS Repository.||Abstract:||1. 1. The optimum pH of the amylase is temperature dependent and varies from 5.0 to 5.8. 2. 2. The apparent energy of activation is 1020 cal/mol; its Km value is 4.55 mg/ml. 3. 3. At pH 5.8, it has an optimum temperature of 43°C. Enzyme extracts subjected to high temperature (50°C) caused 50% inactivation in amylase activity in 4.4 min. low pH seems to enhance amylase stability at higher temperature. 4. 4. Mercuric chloride was the most protein inhibitor of amylase activity, followed by copper sulphate, nickel chloride and cadmium chloride. © 1992.||Source Title:||Comparative Biochemistry and Physiology -- Part B: Biochemistry and||URI:||http://scholarbank.nus.edu.sg/handle/10635/106738||ISSN:||03050491|
|Appears in Collections:||Staff Publications|
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