Study on Salivary Glands α-amylase In Wheat Bug Eurygaster maura (Hemiptera: Scutelleridae)
Mohammad Mehrabadi & Ali R. Bandani
American Journal of Applied Sciences, Volume 6, Issue 4, pp. 555–560 · doi.org/10.3844/ajassp.2009.555.560
Abstract
α-amylase activity in the salivary glands of Eurygaster maura was determined by biochemical experiments. Some of adult insect was collected and their salivary glands isolated and characterized. Enzyme samples from salivary glands of adults were prepared by the method of Cohen with slight modifications. α-Amylase activity was assayed based on Bernfeld method by the dinitrosalicylic acid (DNS) procedure. The activity of α-amylase in salivary glands was 0.050 U/insect. The optimum pH and temperature for the enzyme activity was determined to be 6.5-7 and 30-35°C, respectively. The enzyme activity was inhibited by addition of EDTA (Ethylenediamine tetraacetic acid) urea, CaCl2, MgCl2 and SDS but Mg2+, NaCl and KCl enhanced enzyme activity.
Licence and reuse
Free to read. This article carries the publisher’s copyright, as printed on it: © 2009 Science Publications. It is free to read; ask us before reusing it.
How to reuse this articleResponses (0)
About this article
Mehrabadi, M. & Bandani, A. R. (2009). Study on Salivary Glands α-amylase In Wheat Bug Eurygaster maura (Hemiptera: Scutelleridae) . American Journal of Applied Sciences, 6(4), 555–560. https://doi.org/10.3844/ajassp.2009.555.560
- Licence
- © Science Publications
- Issue
- Volume 6, Issue 4
- Policies
- Editorial independenceUse of generative AIData availabilityAppeals and complaints
- Version
- Version of record