甜瓜果实蔗糖代谢酶提取液中2种去糖方法的比较

Comparison of Two De-sugaring Methods for Sucrose-Metabolizing Enzyme Extracting Solution of Muskmelon

以甜瓜鲁厚甜1号开花当天的果实为试材,分别测定蔗糖代谢相关酶—酸性转化酶(AI)、中性转化酶(NI)、蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)的活性。对酶提取液中干扰测定结果的可溶性糖采取2种方法进行去除(1)直接用SephadexG-25柱离心去糖;(2)酶提取液先经过硫酸铵沉淀,去糖,重新溶解后再用SephadexG-25柱脱盐。结果显示,方法2处理后AI和NI、SPS和SS的活性均高于方法1。这表明在研究甜瓜果实蔗糖代谢相关酶活性时,采用方法2处理酶提取液效果更好。

Two methods were used to remove sugars from enzyme extracting solution of anthesis of muskmelon Luhoutian No 1. First method was directly using column Sephadex G-25 to de-sugar; second method was to precipitate proteins in the solution by (NH4) SO4, the sugars in the solution were poured away, and the deposited protein was re-dissolved and desalted successively. Then the activities of sucrose-metabolizing enzymes: acid invertase (AI), neutral invertase (NI), sucrose phosphate synthase (SPS) and sucrose synthase (SS), were measured. The results showed that activities of AI, NI, SPS, and SS of second method were higher than that of first method. Therefore second method was better than first method in studying activities of the sucrose-metabolizing enzymes of muskmelon.