摘要
以玉米种子为材料,采用3、5-二硝基水杨酸法(540 nm处有最大吸收峰),研究了不同的玉米种子在萌发过程中淀粉酶活性的变化以及温度、pH值、底物浓度对淀粉酶活性的影响。结果表明:不同的玉米种子在同一萌发时期淀粉酶活力不同;玉米种子的淀粉酶活力随种子的不断萌发表现为先增加后减小。在pH值为6.8、温度为45℃时酶活力最高,当温度为90℃时酶基本失活。酶活力随底物浓度的增加先增加后趋于稳定。
Using maize seed as materials to research the variety change of Amylase in maize seed and the effect of temperature,pH value,concentration of substrate on Amylase activity during seed germination.The results showed that： in the same period,amylase activity of different corn seed were different from each other.And the Amylase activity of maize seed was increasing with the seed germination gradually,and then decreased.The amylase activity of maize seed was the highest at pH6.8 and 45℃,and the Amylase lost activity at 90℃.Amylase activity increased with substrate concentration at first,and then tend to stabilize.
出处
《种子》
CSCD
北大核心
2010年第11期47-50,共4页
Seed
基金
长江师范学院立项建设学科资助项目
关键词
玉米种子
淀粉酶
温度
底物浓度
PH值
maize seed
amylase
temperature
concentration of substrate
pH value
