盐胁迫对大麦发芽时淀粉酶·蛋白酶活力及溶解度的影响

Effect of Salt Stress on Amylase,Protease and Decompose Degree of Barley during Germination

分别用浓度0.5%、1%、2%的盐溶液培养大麦,并用去离子水培养大麦作空白对照,检测大麦发芽过程中淀粉酶和蛋白酶的酶活变化以及淀粉和蛋白质的溶解程度,结果发现:与空白培养相比,0.5%的盐浓度有助于酶活的增加,而1%和2%的盐浓度使酶活极大降低;大麦淀粉和蛋白质的分解产物葡萄糖和氨基酸的含量随着盐浓度的升高而降低。同时检测了大麦根芽和叶芽的生长速度,结果显示:大麦根芽和叶芽的生长速度随着盐浓度的升高而降低;在盐浓度为2%时,根芽和叶芽基本不生长。

Barley was cultivated in salt solution of different concentrations and in free ion water as comparison and the amylase, protease and decompose degree of barley was measured. The result showed that the activity of the amylase and protease increased at the salt concentration 0.5% prepare, while at salt concentration 1% and 2%, the activity of amylase and protease reduced greatly. The glucose and amino acid of barley during barley germination were reduced along with the salt concentration increased. The result of growth velocity of root showed that when the salt concentration was increased the growth velocity was reduced. And when salt concentration was 2%, root cannot growth.