超干燥处理对豌豆种子抗氧化系统酶及热稳定蛋白的影响

Effect of Ultradrying on Antioxidant Enzymes and Heat-stable Protein of Pea Seeds

将含水量为12·2%,11·3%,8%,5%,4%,3%的碗豆种子置于50℃干燥箱中人工老化,定期测定老化种子生活力和活力指标,抗氧化系统酶活性及热稳定蛋白。结果表明:与对照相比,含水量4%和3%超干燥种子的活力指数、根干样质量显著下降,而含水量8%,5%的种子活力指数、发芽率和根干样质量没有出现明显下降。POD活性和CAT活性与种子的发芽率、活力呈正相关,当老化处理6个月后,含水量3%和4%的POD活性和CAT活性低于对照,但含水量5%和8%的高于对照。超干燥种子中没有发现新的热稳定蛋白谱带,但含水量为8%和5%的种子其热稳定蛋白质的含量增加。

Pea seeds （Pisum sativum Linn. ） with different moisture contents （12.2%, 11.3% , 8%, 5%, 4%, 3% ） were stored in drying box at 5022. Germination percentage, vigor index, antioxidant enzymes and heat-stable protein of aged seeds were investigated. Results showed that vigor index and dry mass of root of seeds with moisture content of 4% and 3% declined significantly at 0. 05 level, but germination percentage, dry mass of root and vigor index of seeds with moisture content of 8% and 5% kept high level. Activities of peroxidase （POD） and catalase （CAT） positively correlated with the germination percentage and vigor index. After 6 months storage, activities of POD and CAT of seeds with moisture content of 3% and 4% were lower than control, but for seeds with moisture content of 5% and 8%, they were higher than control. New heat-stable protein was not found in the ultra-dry seeds, but content of heat-stable protein increased in seeds with moisture content of 5% and 8%.