萌发黑豆几种生理生化指标变化研究
详细信息Research of the physiological and biochemical of germination Glycine max var
-
摘要: 研究了黑豆发芽功能成分、酶比活及与其发芽时间的关系。检测结果表明可溶性蛋白在种子中含量最低,在萌发60h时最高达到134.00mg/gDW;可溶性多糖在萌发12h为77.47mg/gDW达到最大值,之后缓慢降低;多酚含量在萌发12、60h时出现两个高峰,在60h达到最高峰1.91mg/gDW。过氧化氢酶比活力在12h含量最高为35.56U/gPr;超氧化物歧化酶比活力在萌发24h时最强为299.33U/gPr,之后随着时间延长比活力有所减弱;过氧化物酶比活力在萌发12h时达到最高67.98U/gPr,之后比活力下降;多酚氧化酶比活力在培养12h时最强比活力为64.09U/gPr,之后比活力有所减弱。结果表明黑豆在萌发过程中随时间发生相应的生理生化变化适应生物生长发育。Abstract: The relationship between Glycine max var sprout protective enzymes and functional components during germination time was studied.For the further study of germination Glycine max physiology of development status and nutritional change and provide a theoretical basis for reasonable utilization.The different periods of germination of black Glycine max, detection of various enzyme specific activity and functional components.Test results showed that the content of soluble protein in seeds was the minimum, during germination, 60h reached the highest 134.00mg/g dry weight (DW) ;Soluble polysaccharide in 12h reached the maximum at 77.47mg/g DW, then decreased gradually;Polyphenol content during the germination of 12h, 60h appeared two peaks, reached a peak of 1.91 mg/g DW in 60h.The specific activities of CAT in 12h content was the highest for 35.56 U/g protein (Pr) ;the 24h specific activities of SOD 299.33U/g Pr was the strongest, followed vigor weakened;POD enzyme activity in the germination of 12h reached the maximum of 67.98U/g Pr, and activity decreased followed;The PPO activity in cultured 12h achieved 64.09U/g Pr and it was the strongest vitality, then vigor reduced;The results showed that Glycine max during germination occurs over time corresponding to the physiological and biochemical changes to adapt to the growth and development of organisms.
-
[1] 刘学军, 苗以农, 许守民, 等.黑大豆中过氧化物酶和超氧物歧化酶活性的初步研究[J].东北师大学报:自然科学版, 1996, 4:65-68. [2] 尹召军, 陈卫平, 张凤英.细菌型豆豉生理活性物质的研究进展[J].中国粮油学报, 2011, 26 (3) :119-123, 128. [3] Bowler C, Van Montagu M, Inze D.Superoxide dismutase and stress tolerance[J].Annu Rev Plant Physiol Plant Mol Biol, 1992, 43:83-116.
[4] Pallitt K E, Young A J Carotenoids Alseher R G, Hess J I.Antioxidants in Higher Plants[J].Boca Raton:CRC Press, 1992, 59-60.
[5] Marion M Bradford.A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the principle of Protein-Dye Binding[J].Analytical Biochemisry, 1976, 72:248-254.
[6] 李合生.现代植物生理学[M].北京:高等教育出版社, 2000. [7] GB/T8314-2002, 茶多酚测定[S]. [8] 刘鹏, 杨玉爱.钼、硼对大豆叶片膜脂过氧化及体内保护系统的影响[J].植物学报, 2000, 42 (5) :461-466. [9] 丛建民, 沈海龙, 李玉花, 等.水曲柳体胚发生过程中不同状态类型外植体的生理生化状态[J].华南农业大学学报, 2012, 33 (1) :48-52. [10] 刘娟, 史晓媛, 王庆南, 等.玉米发芽过程中碳水化合物代谢变化的研究[J].食品科学, 2011, 32 (11) :97-102. [11] Buege, J A Aust, S D Microsomal lipid peroxidation methods[J].Enzymol, 1978, 52:302-310.
[12] 胡文权, 植物种子萌发生理生化变化[J].蔬菜, 1999, 12:37 [13] 孙园园, 孙永健, 王明田, 等.种子引发对水分胁迫下水稻发芽及幼苗生理性状的影响[J].作物学报, 2010, 36 (11) :1931-1940. [14] Mc Cord J M, Fridovich I.Journal of Biological Chemistry[J], 1969, 244:6049-6055.
[15] 王趁趁, 丁超, 唐蕾, 等.忠贵芥蓝叶片过氧化物酶稳定性的研究[J].食品工业科技, 2012, 33 (3) :70-71, 312. [16] CHEN Min, YAO Shanjing, ZHANG Hong, et al.Purification and Characterization of a Versatile Peroxidase from Edible Mushroom Pleurotus eryngii.[J].Biotechnology and Bioengineering·Chinese Journal of Chemical Engineering, 2010, 18 (5) :824-829.
[17] 丛建民.黑豆的营养成分分析研究[J].食品工业科技, 2008, 29 (4) :262-264, 268. [18] 孙肖青, 孙筱林.黑豆萌发期游离异黄酮苷元成分的测定[J].山东农业科学, 2008, 8:110-111. [19] 王薇, 朱庆珍.黑豆不同发芽期V C变化规律研究[J].农产品加工 (学刊) , 2011, 259 (10) :49-50, 56. [20] 翟玮玮, 焦宇知.黑豆发芽过程中蛋白质及γ-氨基丁酸的变化及发芽条件的优化[J].食品科学, 2009, 30 (19) :51-54.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
