Research Article Open Access

Study on Salivary Glands α-amylase In Wheat Bug Eurygaster maura (Hemiptera: Scutelleridae)

Mohammad Mehrabadi and Ali R. Bandani

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.

American Journal of Applied Sciences
Volume 6 No. 4, 2009, 555-560

DOI: https://doi.org/10.3844/ajassp.2009.555.560

Submitted On: 30 June 2008 Published On: 30 April 2009

How to Cite: 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

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Keywords

  • α-amylase assay
  • salivary glands
  • Eurygaster maura