Abstract
1. 1. Enzymatic activities of cell-free extracts of Macracanthorhynchus hirudinaceus indicates that maltose, turanose and trehalose are hydrolyzed but with maltose being broken down four times as fast as any other disaccharide tested. 2. 2. M. hirudinaceus cell-free extracts readily hydrolyze dextrin but not: (1) the polysaccharide, inulin (2) the trisaccharides, raffinose and melizitose (3) disaccharides, sucrose, lactose and melibiose (4) methyl substituted aldohexoses, α- D-methyl glucopyranoside and α- D-methyl mannoside. 3. 3. One isozyme of maltase was observed using para-nitrophenyl-α- D glucopyranoside in starch gel electrophoresis. 4. 4. The pH optimum for maltase was 4·5 using 0·2 M Tris malate buffer, but with 0·2 M acetic acid-sodium acetate buffer, the pH optimum was 5·0. The optimum temperature in either case was 50°C. 5. 5. Trehalase had a pH optimum of 5·8 and an optimum temperature of 45°C using 0·2 M phosphate buffer.
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