论文部分内容阅读
以草莓果实为试材,建立了适合草莓果实组织磷脂酶D制备及活性测定的技术体系。以放射标记的磷脂酰胆碱为底物,在1mL反应体系中,膜蛋白的含量以5-10μg为宜;25℃反应温度下,反应时间以5-10min为宜;反应体系的适宜pH为6.5-7。对草莓果实不同组分磷脂酶D酶学特性的进一步分析认为,该技术体系的建立有助于进一步探讨磷脂酶D在草莓果实发育成熟和衰老进程中的作用。
Strawberry fruits were taken as test materials to establish a technical system suitable for the preparation and activity determination of phospholipase D in strawberry fruit tissues. Radiolabeled phosphatidylcholine substrate, in 1mL reaction system, the membrane protein content of 5-10μg is appropriate; 25 ℃ reaction temperature, the reaction time is preferably 5-10min; the appropriate pH of the reaction system was 6.5-7. Further analysis of the enzymatic characteristics of phospholipase D in different components of strawberry fruit suggests that the establishment of this technical system will help to further explore the role of phospholipase D in the development and ripening of strawberry fruit.