Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный научный центр животноводства – ВИЖ имени академика Л.К. Эрнста»
ABSTRACT. The object was to study the effect of temperature on the activity of hemoglobin-lytic peptidases acting in food items – in clams and zooplankton as well as in tissues of fishes belonging to different ecological groups. It is shown that the activity of peptidases in the food items at 20°C (pH 3.0) ranges from 0.94 to 2.31 mmol/g•min. The temperature optimum of peptidases of crustacean plankton, muscles, viscera and eggs of goldfish corresponds to 50°C; that of clams and muscles of common carp – to 60°C. Relative activity of peptidases at 0°C in Unio and common carp does not exceed 15%, in the representatives of the zooplankton and in tissues and eggs of goldfish it is close to 20%, in viviparus – to 30% of the maximum activity. The data obtained suggest that peptidases of potential preys play an important role in the processes of digestion in consumers at low temperatures.
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