萝卜贮藏期可溶性蛋白及同工酶研究

The research of soluble proteins and isozymes in radish during storage period

试验以 4个萝卜 ( Raphanus sativus L.)品种为试标 ,研究了贮藏期可溶性蛋白含量及 PAGE蛋白图谱、酯酶和淀粉酶的同工酶谱。试验结果表明 ,在贮藏期蛋白浓度随贮存时间延长而下降 ,PAGE蛋白谱带显示不仅有品种之间蛋白种类的差异而且有贮藏期不同阶段的差异。淀粉酶同工酶谱显示随贮藏时间延长 ,酶活性下降 ,同工酶谱带增加 ,酯酶在贮藏过程中酶活性呈现先升高再下降然后再升高的变化 ,同工酶谱带在贮藏中期数量较多。因此 ,萝卜贮藏期存在活跃的水解作用。

The changes of soluble protein conteints and PAGE,esterase and amylase isozymes in radish during storage period were observed in this paper.The results showed that the protein concentrations gradually decreased as the storage time enlonged.There are some differences in PAGE in breeds and special bands during storage period.Amylase isozymes activity decreased and bands increased during storage.Esterase isozyme activity firstly was high then went to low and bands were similar.These suggest that there are active hydrologsis during radish storage.