春大豆荚果发育过程中酯酶同工酶酶谱分析

Zymogram Analysis of Esterase Isozyme in the Development Process of Spring Soybean Pod

本研究采用聚丙烯酰胺凝胶电泳(PAGE)技术,对3种品质类型的5个春大豆品种荚果发育过程中的酯酶(EST)同工酶进行分析。结果表明,5个春大豆品种从开花20～62d的发育过程中共出现23条酶带,Rf值集中在0.170～0.795间,可分为3个区,即A区(0.170～0.338)、B区(0.371～0.695)和C区(0.719～0.795)。不同品种、不同时期酯酶同工酶活性和条带数均有所差异;大豆荚果发育前期条带数少,集中在B区;随着荚果发育进程的进行,条带数明显增加,出现C区;接近成熟期时条带数减少,B区活性减弱,A区明显出现条带。

This study was conducted with polyacrylamide gel electrophoresis（PAGE）to estimate the esterase（EST）isozymes of three quality types of five spring soybean varieties during the process of pod development.The results indicated that 23 enzymic bands appeared during the period from 20 days to 62 days after flowering.Rf values ranged from 0.170 to 0.795,which could be divided into three regions,i.e.A（0.170~0.338）,B（0.371~0.695）and C（0.719~0.795）.There were difference between esterase isozymes activities and bands at different stages or for varieties.At the first period of pod development,a few bands appeared and concentrated in the Bregion;then more bands appeared in the middle period of pod development and concentrated in the Cregion;and less bands appeared and concentrated in the A region at the end period of pod development.