枸杞果实发育过程中细胞壁组分及相关酶活性的变化OA北大核心CSCDCSTPCD
Changes of Cell Wall and Hydrolases in the Fruit of Lycium barbarum during Development and Ripening
以宁杞1号为试材,在果实成熟的不同时期测定细胞壁组分含量以及促进果胶分解的酶活性.结果表明:可溶性果胶、离子型果胶含量均呈先上升后下降,成熟时又升高的趋势.共价结合的果胶在青果期含量较高,在成熟过程中不断下降.纤维素和半纤维素含量在果实成熟时都呈下降趋势.果胶甲酯酶(PME)在青果期中的活性最高,随着果实的进一步成熟,PME活性逐渐降低,在成熟后期即红熟期又稍有上升.多聚半乳糖醛酸酶(PG)活性在果实发育初期活性不高,变色期后活性急剧上升,在绿熟…查看全部>>
Changes of cell wall components and activity of pectin-degrading enzyme during fruit development of Ly-ciumbarbarum were investigated. The results showed that the content of water soluble pectin (WPS) and ionic bonded accumulated rapidly at the early ripening stage, then decreased after turning stage, increased again at red mature stage. The content of covalent bond pectin was high at stage of premature, then decreased at maturation, The contents of cellulos…查看全部>>
冯美;张宁;张锦涛;张宏宝;刘听利
宁夏大学农学院,宁夏银川750021宁夏大学化学化工学院,宁夏银川750021宁夏大学农学院,宁夏银川750021宁夏大学农学院,宁夏银川750021宁夏大学农学院,宁夏银川750021
农业科技
枸杞果实发育果胶纤维素细胞壁水解酶
Lycium barbarum Lfruit development$pectincellulosecell wall-degrading enzymes
《西北林学院学报》 2012 (1)
40-42,49,4
宁夏回族自治区自然基金项目(NZ0923)
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