小麦突变体返白系返白机理研究 Ⅲ.返白阶段叶蛋白质、游离氨基酸变化规律的分析

在返白过程中,近白系叶片蛋白氮含量降低,蛋白酶活性升高,总游离氨基酸积累,各游离氨基酸组分变化幅度不同。变化最大的丝氨酸在全白叶片中可占总游离氨基酸量的50％。认为蛋白质含量下降,游离氨基酸增多与蛋白酶活性升高有关。SDS-PAGE分析发现,叶蛋白质组分没有明显的差异,各组分的含量均有下降。Rubisco减少最多,全白叶中几乎见不到它的条带。复绿过程中以上各变化均逆转回复。

Studies on the Albescent Mechanism in the Mutant "Stage Albinism Line of Winter Wheat"f . Studies on Some Changes of Protein Metabolism During the Albescent Stage

In the albescent process, the content of protein N decreased, the proteolytic activity increased, and total free amino acids accumulated, and each amino acid varied in different extent. The greatest one changed was Ser. in the white leaves, accounting for 50% of total content. It is considered that the decrease of the content of protein N might be related to the change of proteolytic activity. It was discovered by analysis that the content of protein compositions of the mutant leaf all decreased, and Rubisco decreased most. In wheat leaves, it almost disappears, but we didn't find any significant difference in the components. In the regreening stage, all changes described above could be reversed.