Abstract
Shrimp muscle extracts were assayed for the ammonia-producing enzymes; alanine oxidase, arginine oxidase, glycine oxidase, proline oxidase, serine oxidase, adenase, guanase, urease, arginase, adenosine deaminase, and AMP deaminase. Only arginase, adenosine deaminase, and AMP deaminase were detected. Optimal conditions for assays of arginase, adenosine deaminase and AMP deaminase were established by measuring the urea or ammonia produced from the crude shrimp muscle extracts. Assay conditions of 37*C with a Mn++ concentration of 0.3mM, arginine concentration of 20 mM, and pH of 9.6 were optimal for shrimp muscle arginase activity. Shrimp muscle adenosine deaminase required a temperature of 48*C, an adenosine concentration of 3.0 mM and a pH of 8.5. The activity of shrimp AMP deaminase showed a maximum at 37*C, AMP concentration of 9.0 mM and pH of 6.0 in 0.1 M citrate. Shrimp muscle arginase with a Km value of 22 mM was inhibited by high arginine concentration activated by Mn++ and not affected by NaCl. The activities of adenosine deaminase (Km = 0.90 mM) and AMP deaminase (Km = 1.4 mM) were enhanced by NaCl.
Yeh, Chiaping Salome (1977). The ammonia-producing enzymes in tails of white shrimp. Texas A&M University. Texas A&M University. Libraries. Available electronically from
https : / /hdl .handle .net /1969 .1 /DISSERTATIONS -356400.