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4976962 
Journal Article 
Some properties of the sucrase from the digestive gland of the green mussel Perna viridis L 
Teo, LH; Lateef, Z; Ip, YK 
1990 
Yes 
Comparative Biochemistry and Physiology - B: Comparative Biochemistry
ISSN: 0305-0491 
96 
1 
47-52 
English 
BIOSIS COPYRIGHT: BIOL ABS. 1. The optimal pH of sucrase was 5.8, which was slightly lower than the pH of the digestive gland. 2. The KM of sucrase was 0.184 M and the Vmax was 106.8 mumol/mg protein/hr. 3. The optimal temperature was 40?C and the activation energy was 10,600 cal/mol. 4. The most potent inhibitor of sucrase was mercury chloride, followed by copper sulphate, cadmium chloride, lead chloride and zinc chloride. 5. Starvation cause a decrease in the sucrase activity of the digestive gland. 
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