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硫代亚磺酸酯参与大蒜绿变作用机理初探 被引量:5
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作者 李蕾 赵广华 +2 位作者 胡小松 陈芳 肖丽霞 《中国调味品》 CAS 北大核心 2005年第7期13-17,34,共6页
对新蒜采取三种不同贮藏温度处理,对大蒜中硫代亚磺酸酯含量和蒜泥滤液吸光值进行了多点监测,研究硫代亚磺酸酯与大蒜绿变能力之间的关系。结果表明,大蒜绿变能力同硫代亚磺酸酯含量呈正相关关系,由此推测硫代亚磺酸酯是参与大蒜绿变反... 对新蒜采取三种不同贮藏温度处理,对大蒜中硫代亚磺酸酯含量和蒜泥滤液吸光值进行了多点监测,研究硫代亚磺酸酯与大蒜绿变能力之间的关系。结果表明,大蒜绿变能力同硫代亚磺酸酯含量呈正相关关系,由此推测硫代亚磺酸酯是参与大蒜绿变反应重要物质,其含量决定了大蒜的绿变能力。同时研究乙酸浸泡期间大蒜硫代亚磺酸酯含量的变化,分析硫代亚磺酸酯与大蒜绿变程度之间的关系。试验得出,硫代亚磺酸酯含量与大蒜绿变程度的呈线性负相关关系,推测在大蒜中前体物质——蒜氨酸含量一定的条件下,绿色素形成的越多,作为反应中间体的硫代亚磺酸酯参与转化越多,最终表现在它的含量随大蒜绿变程度增加而降低。这就进一步说明硫代亚磺酸酯参与了大蒜绿变反应。大蒜在低温贮藏过程中,第15d之后蒜素含量有很好的升高趋势,这为提高大蒜中蒜素含量的研究建立了理论依据,为其提取加工提供了生产建议。 展开更多
关键词 大蒜 硫代亚磺酸酯 绿变能力 绿程度 蒜素
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Research on the Construction and Function of a Chlorophyll Degradation Recombinant Engineering Strain
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作者 Zongcan YANG Zhan ZHANG +3 位作者 Jianbin YE Yufu PENG Xiangzhen LIU Hongxia WANG 《Agricultural Science & Technology》 CAS 2017年第10期1788-1794,共7页
In order to effectively reduce the chlorophyll content in flue-cured tobacco, improve the overall quality of tobacco leaves, chlorophyllase gene was cloned from Arabidopsis thaliana. After the expression of the expres... In order to effectively reduce the chlorophyll content in flue-cured tobacco, improve the overall quality of tobacco leaves, chlorophyllase gene was cloned from Arabidopsis thaliana. After the expression of the expression vector in E. coil, the recombinant engineering strain was obtained. Afterwards, IPTG (isopropy-β-D-thiogalactopyranoside)was used to induce the goal protein, and the chlorophyllase activity of the recombinant engineering strain was measured, so as to investigate its degradation effect on the chlorophyll in the extracts of tobacco leaves. The results were as follows: (1) the amplified chlorophyllase gene At- CLH1 constructed the expression vector pET28a-AtCLH1 successfully, obtaining the recombinant engineering strain; (2) induced under 30 ℃ for 22 h, the strain could well express the recombinant protein AtCLH1 with 0.5 mmol/L IPTG, and the molecular weight was about 35 kDa; (3) the strain showed good chlorophyllase producing capability, and the activity of the produced chlorophyllase could reach up to 24.9 U/mL, which could degrade the chlorophyll in tobacco extract and had a good application prospect in improving the quality of low quality tobacco; (4) based on the results of orthogonal test, the enzyme extract from the strain was added to the tobacco leaf surface, which could make the degradation rate of chlorophyll in the tobacco leaf reach 17.06% under the temperature of 37 ℃ at the humidity of 75% for 48 h; (5) after treated by the enzyme liquid, the test tobacco showed increase in the content of aromatic substances, enhancement of tobacco fragrance quality and amount, significant decrease of offensive odor and irritation, significant improvement of agreeable aftertaste, making the overall sensory quality of the tobacco leaf significantly improved. 展开更多
关键词 Tobacco leaf Degradation of chlorophyll Recombinant Engineering strain Protein expression Activity of chlorophyllase Orthogonal test Aroma substances Sensory quality
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