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| 草莓果实成熟过程中Ca~(2+)-ATPase活性变化及酶学特性 | |
| 引用本文： | 樊秀彩,关军锋,刘崇怀,张继澍. 草莓果实成熟过程中Ca~(2+)-ATPase活性变化及酶学特性[J]. 果树学报, 2003, 20(2): 99-102 |
| 作者姓名： | 樊秀彩 关军锋 刘崇怀 张继澍 |
| 作者单位： | 1. 中国农业科学院郑州果树研究所,河南,郑州,450009;西北农林科技大学生命科学学院,陕西,杨凌,712100 2. 河北农林科学院农业物理生理生化研究所,河北,石家庄,050051 3. 中国农业科学院郑州果树研究所,河南,郑州,450009 4. 西北农林科技大学生命科学学院,陕西,杨凌,712100 |
| 摘 要： | 以不同成熟度的草莓果实为试材,研究了草莓果实成熟过程中Ca2+-ATPase活性变化规律、最适pH值、动力学参数Km值和Vmax值。研究结果表明,草莓果实从开始成熟时(绿熟期)Ca2+-ATPase活性不断升高,果实完全成熟时(粉红期)达到最大值,随着成熟后的不断衰老,其活性逐渐降低;该酶的最适pH值为7.0;不同成熟阶段果实Ca2+-ATPase反应所需的Ca2+浓度有所不同,EGTA对各成熟阶段草莓果实的Ca2+-ATPase活性的抑制作用存在明显的差异。经对Ca2+-ATPase的动力学分析表明,不同成熟度果实Ca2+-ATPase的Km值和Vmax值不同,从果实开始成熟Km值逐渐降低,衰老时又逐渐上升,变化趋势与酶活性变化趋势相反;Vmax值变化趋势与酶活性变化趋势相同。2+ |
| 关 键 词： | 草莓 成熟 Ca2+-ATPase |
| 文章编号： | 1009-9980-(2003)-02-099-04 |
Activity and Characters of Ca2+-ATPase During Strawberry Fruit Ripening |
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| Fan Xiucai ,,Guan Junfeng ,Liu Chonghuai ,and Zhang Jishu. Activity and Characters of Ca2+-ATPase During Strawberry Fruit Ripening[J]. Journal of Fruit Science, 2003, 20(2): 99-102 | |
| Authors: | Fan Xiucai Guan Junfeng Liu Chonghuai and Zhang Jishu |
| Affiliation: | Fan Xiucai 1,3,Guan Junfeng 2,Liu Chonghuai 1,and Zhang Jishu 3 |
| Abstract: | The activity,optimum pH,Km and Vmax of Ca 2 -ATPase were studied in the different ripening stage of 'Chunxing' strawberry(Fragaria ananassa Duch.).The results indicated that the activity of Ca 2 -ATPase increased at the beginning of fruit ripening,and reached the peak in pink stage,and then dropped rapidly after pink stage.The optimum pH of Ca 2 -AT-Pase was7.0.Both the optimum reaction concentration of Ca 2 and the inhibition rate of EGTA were different depending on the ripening stage.The kinetic of Ca 2 -ATPase were analyzed in this paper.The results displayed that the change of Km was opposite to that of activity and the change of Vmax was similar to that of activity. |
| Keywords: | Strawberry Ripening Ca 2 -ATPase |
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