The changes in the activity of amylase and amylase-isoenzyme and the degradation of starch and pigment of tobacco leaf during flue-curing were studied by using the electric- heated flue-curing barn designed and made...The changes in the activity of amylase and amylase-isoenzyme and the degradation of starch and pigment of tobacco leaf during flue-curing were studied by using the electric- heated flue-curing barn designed and made by the Henan Agricultural University. The temperature and humidity of the barn were controlled automatically. The results indicated that starch in tobacco leaf decreased rapidly and leveled off after 48 h of curring, in the meantime, the content of soluble sugar increased accordingly and reached a peak at the stage of color-fixing. Both of them had a rapid-changing stage in the first 36 hours of yellowing. The changes of starch and soluble sugar contents had highly significant negative-correlation at 1 % level (rNC89 = -0.8962**, rYY85 = -0.9704**). The activity of amylase increased with the proceeding of curing and reached a peak after 36 hours of curing, then decreased. But the activity of amylase kept at a high level when the humidity of curing-environment was very low, even if the tobacco leaf had been dried. The rapid degradation of starch showed a significantly negative correlation with the increase of activity of amylase at 5 % level (rNC89 = -0.8495*, rYY85 = -0.7839*). The degradation of starch and pigment had the same regulation and had highly significant correlation at 1 % level (rNC89= 0.9649**, rYY85= 0.9428**). There were mainly three amylase-isoenzyme bands -A, B, C respectively, in tobacco leaf during flue curing. They were identified as α-AMY, β-AMY, R-AMY, and the activity of β-AMY was the highest. The changes in amylase activity and contents of starch and pigment were affected by the tobacco leaf moisture and environmental humidity during curing.展开更多
Effect of environmental humidity and water content in tobacco leaf on starch metabolism was studied by using the electric-heated auto-controlled flue-curing barn supplied by Henan Agricultural University, China. The r...Effect of environmental humidity and water content in tobacco leaf on starch metabolism was studied by using the electric-heated auto-controlled flue-curing barn supplied by Henan Agricultural University, China. The results indicated that the degradation of starch and decrease of water content in tobacco leaf during early yellowing at low humidity was the most rapid, and the water loss was the highest while the lowest under high humidity. The duration for starch degradation under low humidity was longer than that of CK. So the starch residue in cured leaf of different treatment took the order of high humidity yellowing treatment> low humidity yellowing treatment > CK. When the leaf water content was decreased to around 50 %, the starch degradation became slow and the content of starch was stable. Starch degradation and decrease of leaf water content was not synchronous. Starch in tobacco leaf during yellowing degraded more rapidly when humidity was decreased at a high speed, but the degradation stopped earlier at late stage. There was a quicker and higher degradation of starch under high environmental humidity. When the humidity decreased to 70 %, the content of starch was stable. The activity of amylase began to decrease when relative humidity was below 75 %, but it kept a high level of activity when the environmental humidity was below 70 %.展开更多
文摘The changes in the activity of amylase and amylase-isoenzyme and the degradation of starch and pigment of tobacco leaf during flue-curing were studied by using the electric- heated flue-curing barn designed and made by the Henan Agricultural University. The temperature and humidity of the barn were controlled automatically. The results indicated that starch in tobacco leaf decreased rapidly and leveled off after 48 h of curring, in the meantime, the content of soluble sugar increased accordingly and reached a peak at the stage of color-fixing. Both of them had a rapid-changing stage in the first 36 hours of yellowing. The changes of starch and soluble sugar contents had highly significant negative-correlation at 1 % level (rNC89 = -0.8962**, rYY85 = -0.9704**). The activity of amylase increased with the proceeding of curing and reached a peak after 36 hours of curing, then decreased. But the activity of amylase kept at a high level when the humidity of curing-environment was very low, even if the tobacco leaf had been dried. The rapid degradation of starch showed a significantly negative correlation with the increase of activity of amylase at 5 % level (rNC89 = -0.8495*, rYY85 = -0.7839*). The degradation of starch and pigment had the same regulation and had highly significant correlation at 1 % level (rNC89= 0.9649**, rYY85= 0.9428**). There were mainly three amylase-isoenzyme bands -A, B, C respectively, in tobacco leaf during flue curing. They were identified as α-AMY, β-AMY, R-AMY, and the activity of β-AMY was the highest. The changes in amylase activity and contents of starch and pigment were affected by the tobacco leaf moisture and environmental humidity during curing.
文摘Effect of environmental humidity and water content in tobacco leaf on starch metabolism was studied by using the electric-heated auto-controlled flue-curing barn supplied by Henan Agricultural University, China. The results indicated that the degradation of starch and decrease of water content in tobacco leaf during early yellowing at low humidity was the most rapid, and the water loss was the highest while the lowest under high humidity. The duration for starch degradation under low humidity was longer than that of CK. So the starch residue in cured leaf of different treatment took the order of high humidity yellowing treatment> low humidity yellowing treatment > CK. When the leaf water content was decreased to around 50 %, the starch degradation became slow and the content of starch was stable. Starch degradation and decrease of leaf water content was not synchronous. Starch in tobacco leaf during yellowing degraded more rapidly when humidity was decreased at a high speed, but the degradation stopped earlier at late stage. There was a quicker and higher degradation of starch under high environmental humidity. When the humidity decreased to 70 %, the content of starch was stable. The activity of amylase began to decrease when relative humidity was below 75 %, but it kept a high level of activity when the environmental humidity was below 70 %.
