盐胁迫下萌发大麦热稳定性水溶蛋白的研究

Probing Heat-stable Water-soluble Proteins from Germinated Barley Under Salt Stress

利用Bradford法和SDS-PAGE电泳技术对盐胁迫下大麦发芽过程中热稳定性水溶蛋白进行了测定分析,并检测大麦在盐胁迫下蛋白酶的分泌情况。试验结果表明,高浓度钠盐会抑制其蛋白酶活性,发芽结束时热稳定性水溶蛋白含量增加不明显,在低浓度钙盐胁迫下发芽过程中热稳定性水溶蛋白含量显著增加,但与空白对比其含量有所降低,其蛋白酶活性并没有受到明显抑制,但当钙盐浓度较高时,发芽后期蛋白酶活性受到抑制,发芽结束时其热稳定性水溶蛋白含量增加不显著。由此可证实盐胁迫下大麦发芽过程中蛋白酶能够正常诱导和分泌,但过多的盐分抑制了蛋白质的合成代谢。

Barley is the most important raw material for beer production. Its proteins are essential for the quality of the malt and beer. In this paper, sodium dodecylsulfate-polyacrylamide gel electrophoresis （SDS-PAGE） and Bradford methods were used to investigate the heat-stable water-soluble proteins from germinated barley under salt stress and to monitor the change in secreted protease. The result showed that protease activity was inhabited under sodium salt stress, and the heat-stable water-soluble protein content was not increased obviously. In contrast, the protease activity was not restrained and the heat-stable water-soluble protein content increased remarkably under low concentration calcium salt stress. However, their activities were weakened and the heat-stable water-soluble protein content was not increased significantly under high concentration calcium salt stress. In summary, the protease could be secreted normally but their activities were affected under salt stress, and that protein anabolism of germinated barley was inhibited under high concentration salt stress.