超重力处理对绿豆EST、POD和SOD同工酶的影响

采用垂直平板聚丙烯酰胺凝胶电泳技术,研究了绿豆在不同超重力处理下的EST同工酶、POD同工酶和SOD同工酶的变化情况。结果表明,在不同超重力处理条件下,绿豆的EST同工酶酶带数和活性变化较明显,增加了2条补偿性酶带,缺失了1条活性酶带,而POD、SOD同工酶超重力处理与对照无明显变化。只是萌发过的种子与干种子相比EST同工酶1条弱带增强;POD同工酶活性增强;SOD同工酶活性减弱。通过以上同工酶分析,证明超重力处理引起绿豆同工酶结构和活性的改变。

Effects of Hypergravity on EST,POD and SOD Isozymes of Mungbean

Isoesterase(EST) isoenzyme,Peroxidase(POD) isoenzyme and superoxide dismutase(SOD) isoenzymes of the mungbean(Jinlv NO.4) under the manganese of different hypergravity in two different stages(1500×g and 2000×g) were studied with vertical polyacrylamide gele electrophoresis.The results showed that the isozymes activity and quantities of EST of Jinlv NO.4 mungbean changed apparently when the manganese of different hypergravity,while the isozymes activity and quantytyes of POD and SOD kept stable.The two compensating belts were increased in the EST isozymes,while one of the active belts was absent.But one of the weak belts in the EST isozymes of sprouted seeds was strengthened.The activity of POD isozymes was enhanced,and the activity of SOD was weak.Through the above analysis of isoenzyme,it proved that the structure and activity of isoenzyme of the mungbean had been changed by the manganese of hypergravity.