| 豌豆革质膜形成与增长机理的研究 |
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| 引用本文： | 马明,王彪,姜伊娜,武天龙. 豌豆革质膜形成与增长机理的研究[J]. 农业科技通讯, 2008, 0(7) |
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| 作者姓名： | 马明 王彪 姜伊娜 武天龙 |
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| 作者单位： | 上海交通大学农业与生物学院,200240 |
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| 基金项目： | 上海市科技兴农科技攻关项目 |
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| 摘 要： | 豌豆根据荚皮类型可分为硬荚豌豆和软荚豌豆,二者区别在于荚皮中有无革质膜.本文以两种荚皮类型的豌豆LIB(硬荚)和MICUI(软荚)为材料,调查豌豆荚在不同时期的发育情况.并通过测定各时期荚皮中的纤维素、半纤维素、木质素的含量以及木质素合成相关酶:苯丙氨酸解氨酶、肉桂酸脱氢酶和过氧化物酶的活性来分析革质膜形成的机理.
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| 关 键 词： | 豌豆 革质膜 木质素 酶活性 |
Analyis of the Formation mechanism of pea parchmented pod |
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| Ma Ming,Wang Biao,Jiang Yina,Wu Tianlong. Analyis of the Formation mechanism of pea parchmented pod[J]. BULLENIN OF AGRICULTURAL SCIENCE AND TECHNOLOGY, 2008, 0(7) |
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| Authors: | Ma Ming Wang Biao Jiang Yina Wu Tianlong |
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| Abstract: | Edible pod pea and parchmented pod pea are two different types of pea according to whether they have a strong membrane(parchment) in pod or not.We used two pea varieties LIB and MICUI from two different types of pea to investigate the formation of mechanism of "parchment".To achieve it,the contents of cellulose,hemicellulose,and lignin are measured as well as the activities of pheylalanine ammonia-lyase(PAL),cinnamyl alcohol dehydrogenase(CAD) and peroxidase(POD) at different growth periods of pod. |
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| Keywords: | Pea parchment lignin enzyme activity |
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