Susceptibility of carp and tilapia a-amylase to purified wheat amylase inhibitor

Citation

Natarajan M, Ross B & Ross L (1992) Susceptibility of carp and tilapia a-amylase to purified wheat amylase inhibitor. Aquaculture, 102 (3), pp. 265-274. https://doi.org/10.1016/0044-8486%2892%2990153-C

Abstract
α-Amylase collected from gut fluid, gut tissue and hepatopancreas of carp and tilapia were inhibited by wheat amylase inhibitor. Residual amylase activity measured after inhibition was proportional to the initial enzyme activity of the sample and inversely proportional to the inhibitor concentration. The potency of the inhibitor against amylase from different sources has been compared and the possible causes for differential inhibition are discussed. Inhibition was greatest for amylase from gut tissue followed by amylase from hepatopancreas and least for the amylase from gut fluid, in both fish species. Tilapia amylase was more sensitive to the inhibitor than carp amylase.

Journal
Aquaculture: Volume 102, Issue 3

People

Professor Lindsay Ross

Emeritus Professor, Institute of Aquaculture