Please use this identifier to cite or link to this item:
|Title:||Some properties of the sucrase from the digestive gland of the green mussel Perna viridis L.||Authors:||Teo, L.H.
|Issue Date:||1990||Citation:||Teo, L.H.,Lateef, Z.,Ip, Y.K. (1990). Some properties of the sucrase from the digestive gland of the green mussel Perna viridis L.. Comparative Biochemistry and Physiology -- Part B: Biochemistry and 96 (1) : 47-51. ScholarBank@NUS Repository.||Abstract:||1. 1. The optimal pH of sucrase was 5.8, which was slightly lower than the pH of the digestive gland. 2. 2. The KM of sucrae was 0.184 M and the Vmax was 106.8 μmol/mg protein/hr. 3. 3. The optimal temperature was 40°C and the activation energy was 10,600 cal/mol. 4. 4. The most potent inhibitor of sucrase was mercury chloride, followed by copper sulphate, cadmium chloride, lead chloride and zinc chloride. 5. 5. Starvation caused a decrease in the sucrase activity of the digestive gland. © 1990.||Source Title:||Comparative Biochemistry and Physiology -- Part B: Biochemistry and||URI:||http://scholarbank.nus.edu.sg/handle/10635/106895||ISSN:||03050491|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jan 25, 2020
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.