Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/106895
Title: Some properties of the sucrase from the digestive gland of the green mussel Perna viridis L.
Authors: Teo, L.H. 
Lateef, Z.
Ip, Y.K. 
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

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