Study on Salivary Glands α-amylase In Wheat Bug Eurygaster maura (Hemiptera: Scutelleridae)
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.
Copyright: © 2009 Mohammad Mehrabadi and Ali R. Bandani. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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- α-amylase assay
- salivary glands
- Eurygaster maura