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利用透射电子显微镜观察了大豆发芽过程中蛋白贮存液泡和油体的形态变化过程。结果显示:干燥大豆细胞中密集地填充着蛋白质贮存液泡和油体,随着发芽天数的延长,液泡会渐渐聚合增大,当天数达到4 d时,会聚合形成一个占据细胞大部分空间的大液泡,并且液泡中的蛋白质不断发生减少;发芽1~2 d的豆芽,油体显示出聚集于液泡表面的趋势,并且比远离液泡的油体小;发芽≥4 d时,油体数目不断发生减少;发芽过程中,大部分油体被消化利用渐渐变小或者消失,而有少部分油体发生聚合增大,这应该跟油体表面的油体蛋白被水解相关:一方面,油体蛋白被水解会使甘油三酯暴露,利于它们的消化利用,另一方面,油体蛋白水解去除了油体聚合增大的空间障碍。最后,绿豆芽的蛋白质和脂质消化利用的速度要比黄豆芽快,这跟光照条件下,绿豆芽的生理活动更加活跃有关。
Transmission electron microscopy was used to observe the morphological changes of vacuoles and oil bodies during the germination of soybean. The results showed that the dried soybean cells were densely packed with protein vacuoles and oil bodies. With the prolongation of germination days, the vacuoles gradually aggregated and increased. When the number of days reached 4 d, they would aggregate to form a large space occupying most of the cells Vacuoles, and vacuoles in the protein continue to decrease; sprouting 1 ~ 2 d bean sprouts, oil body showed the trend of aggregation in the surface of the vacuole, and smaller than the oil body away from the vacuoles; germination ≥ 4 d, the number of oil bodies continue to occur Decrease; during the germination process, most of the oil body is gradually reduced or disappeared by digestion and utilization, while a small portion of the oil body is polymerized to increase, which should be related to the hydrolysis of oil body surface oil body protein: on the one hand, oil body protein Hydrolysis will make triglycerides exposed, conducive to their digestion and utilization, on the other hand, oil body proteolytic removal of oil space polymerization increases the obstacles. Finally, the speed of digestion and utilization of protein and lipid in mung bean sprouts is faster than that of bean sprouts, which is related to the more active physiological activity of mung bean sprouts under light conditions.