In this article, 1650 herbarium specimens of representatives of the genus Gagea Salisb. were used as research material from the collections of the National Herbarium of Uzbekistan (TASH). It presents a geographical co...In this article, 1650 herbarium specimens of representatives of the genus Gagea Salisb. were used as research material from the collections of the National Herbarium of Uzbekistan (TASH). It presents a geographical coordinate system, habitats, phenology, and economic values. The distribution of species in Uzbekistan was indicated by the phytogeographic regions of the country. The herbarium material of Gagea Salisb. has been studied in TASH, SAMSU and MSU. The TASH Herbarium presents samples from 1914 to 2019. The review was written using information published between 1988 and 2019 from a number of reliable sources, including Science Direct, Springer, PubMed, EMBASE and Wikipedia.展开更多
以4个不同产地的芡实（Euryale ferox Salisb.）为试验材料,对其种仁中主要营养成分如蛋白质、淀粉组分进行了分析测定。结果表明,芡实种仁蛋白质主要由清蛋白、球蛋白、醇溶蛋白和谷蛋白构成;不同产地芡实的总蛋白质含量无显著差异,但...以4个不同产地的芡实（Euryale ferox Salisb.）为试验材料,对其种仁中主要营养成分如蛋白质、淀粉组分进行了分析测定。结果表明,芡实种仁蛋白质主要由清蛋白、球蛋白、醇溶蛋白和谷蛋白构成;不同产地芡实的总蛋白质含量无显著差异,但4种不同蛋白的含量存在显著差异,其中3号芡实的清蛋白和球蛋白含量最高、醇溶蛋白和谷蛋白含量最低,1号芡实的醇溶蛋白和谷蛋白含量最高、清蛋白和球蛋白含量最低。SDS-PAGE图谱分析表明,4种不同产地的芡实均在45.0-66.2 k D处均含有一条明显的蛋白谱带,而3号芡实在20-45 k D范围内含3条明显蛋白谱带,表明3号芡实含有更多类型的蛋白组分或同工酶成分。此外,不同产地芡实种仁的直链淀粉和支链淀粉含量比值差异显著,其中2号芡实的支链淀粉含量最高,3号芡实支链淀粉含量最低。展开更多
文摘In this article, 1650 herbarium specimens of representatives of the genus Gagea Salisb. were used as research material from the collections of the National Herbarium of Uzbekistan (TASH). It presents a geographical coordinate system, habitats, phenology, and economic values. The distribution of species in Uzbekistan was indicated by the phytogeographic regions of the country. The herbarium material of Gagea Salisb. has been studied in TASH, SAMSU and MSU. The TASH Herbarium presents samples from 1914 to 2019. The review was written using information published between 1988 and 2019 from a number of reliable sources, including Science Direct, Springer, PubMed, EMBASE and Wikipedia.
文摘以4个不同产地的芡实（Euryale ferox Salisb.）为试验材料,对其种仁中主要营养成分如蛋白质、淀粉组分进行了分析测定。结果表明,芡实种仁蛋白质主要由清蛋白、球蛋白、醇溶蛋白和谷蛋白构成;不同产地芡实的总蛋白质含量无显著差异,但4种不同蛋白的含量存在显著差异,其中3号芡实的清蛋白和球蛋白含量最高、醇溶蛋白和谷蛋白含量最低,1号芡实的醇溶蛋白和谷蛋白含量最高、清蛋白和球蛋白含量最低。SDS-PAGE图谱分析表明,4种不同产地的芡实均在45.0-66.2 k D处均含有一条明显的蛋白谱带,而3号芡实在20-45 k D范围内含3条明显蛋白谱带,表明3号芡实含有更多类型的蛋白组分或同工酶成分。此外,不同产地芡实种仁的直链淀粉和支链淀粉含量比值差异显著,其中2号芡实的支链淀粉含量最高,3号芡实支链淀粉含量最低。
