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同工酶一词最早是由Makert于1959年提出来的,它是指一些结构不同(或形式不同)而催化同一反应的酶,同工酶是基因的直接产物,它们的差异是由基因决定的。因此,同工酶的发现和研究为生物的遗传和变异提供了一个简便的测定方法,也是生物品种属性鉴定的有效措施。为此,近年来,我们在食用菌的研究方面作了一些尝试,收集了由各地引种的20个菌株,测定了它们的酯酶同工酶和过氧化物酶同工酶,并分别获得了它们的酶谱图式,这对于深入研究蘑菇的遗传代谢和进行品种鉴别将是十分有益的。本文报导了这方面的初步研究结果。
The term isozymes was first proposed by Makert in 1959. It refers to enzymes that catalyze the same reaction in different structures (or different forms). Isoenzymes are the direct products of genes and their differences are genetically determined of. Therefore, the discovery and research of isozymes provide a simple and convenient method for the determination of genetic and variation of organisms, and are also effective measures for the identification of biological species. For this reason, in recent years, we have made some attempts in the research of edible fungi, collected 20 strains introduced from all over the world, measured their esterase and peroxidase isozymes, and obtained Their zymogram, which for in-depth study of genetic metabolism of mushrooms and species identification will be very useful. This article reports on the preliminary findings in this area.