大豆品质的形成和籽粒糖代谢关键酶活性

Quality Formation and the Activities of Relative Enzymes in Glycometabolism in Soybean Seeds

以红丰9、合丰46、黒农38、垦丰5、合丰25和黒农42 6个大豆品种为材料,分析蛋白质和脂肪的含量变化过程。从中选取红丰9、垦丰5和黒农42 3份材料,测定籽粒6-磷酸葡萄糖脱氢酶、异柠檬酸脱氢酶和异柠檬酸裂解酶的活性。旨在了解上游物质和能量调配对大豆品质形成的影响。结果表明:蛋白质和脂肪的积累规律相似。脂肪积累量变化与6-磷酸葡萄糖脱氢酶活性强弱变化趋势相同,但脂肪含量变化较酶活性变化延迟一些。异柠檬酸脱氢酶和异柠檬酸裂解酶活性和变化趋势影响着蛋白质合成和积累。

Six soybean varieties, Hongfeng 9, Hefeng 46, Heinong 38, Kenfeng 5, Hefeng 25 and Heinong 42, were examined in this researeh to study the accumulation of fat and protein in seeds. We also measured the activities of glucose-6-phosphate dehydrogenase, isocitrate dehydrogenase and isocitrate lyase in the seeds of Hongfeng 9, Kenfeng 5, and Heinong 42. To study the relationship between the protein content, fat content and carbrbon metabolism,and to understand the law of distribution of matter and energy in soybean seed. Results showed that the accumulating of protein was similar to that of oil. The change of fat content was in accordance with the activities of glucose-6-phosphate dehydrogenase, and a slightly earlier than the latter. Activities of isocitrate dehydrogenase and isocitrate lyaseto have a co-effect on the buildup and synthesis of protein.