中国烟草学报Issue(5)：80-86,7.DOI:10.3969/j.issn.1004-5708.2014.05.013
变黄期不同温湿度对烘烤中烟叶蛋白质降解及酶活性的影响
Effects of temperature and humility on protein degradation and related enzyme activities in tobacco leaf in yellowing stage
摘要
Abstract
Effects of temperature and humility on protein degradation and activity of protease, endopeptidase, glutamic oxaloacetic transaminase(GOT), glutamic pyruvic transaminase(GPT) were studied. Results showed that the variation trend of content of water, protein and amino acid and related enzyme activities was similar under different temperature and humility in yellowing stage. Contents of water and protein showed downward trend. Content of amino acid showed rising trend. Activities of protease and endopeptidase displayed the bimodal curve. Activities of GOT and GPT increased a little at the start of yellowing before showing downward trend, and then increased drastically from 60h. Endopeptidase activity exhibited significant and highly significant relation with soluble protein and free amino acid respectively. GPT activity had significant relation only with free amino acid. Low temperature and average humility could enable higher activities and longer action time of protease, endopeptidase, GOT and GPT in tobacco leaves in yellowing stage, thus favorable for protein degradation and rational conversion of amino acid.关键词
密集烘烤/烟叶/蛋白质/氨基酸/内肽酶/转氨酶Key words
bulk curing/tobacco leaves/protein/amino acid/endoptidase/transaminase分类
农业科技引用本文复制引用
贺帆,王涛,王战义,史龙飞,杨晓亮,宫长荣..变黄期不同温湿度对烘烤中烟叶蛋白质降解及酶活性的影响[J].中国烟草学报,2014,(5):80-86,7.基金项目
国家烟草专卖局重大专项资助项目 （）
