摘要
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 fruit were used to establish the improved method for detecting PLD activity. Using radio-labeled phos phatidylcholine as substrate, the proper protein content in 1 mL reaction system is 5-10μg; the reaction time is better in 5-10 min at 25℃ and the suitable pH for strawberry fruits is 6.5-7. Further analysis on strawberry fruit PLD from different fractions suggests that this method will help to elucidate the potential roles of PLD in strawberry fruit ripening and senescence process.
出处
《果树学报》
CAS
CSCD
北大核心
2005年第5期579-581,共3页
Journal of Fruit Science
基金
国家留学基金及加拿大自然科学与工程协会基金。
关键词
草莓
磷脂酶D
测定方法
Strawberry
Phospholipase D
Detection method
