食品科学2017，Vol.38Issue(9)：40-45,6.DOI:10.7506/spkx1002-6630-201709007
鸭梨POD基因的原核表达及成熟度和降温方法对其表达量的影响
Prokaryotic Expression of POD Gene from 'Yali'Pears and Effects of Maturity and Cooling Rate on the Expression of POD Gene during Storage
摘要
Abstract
In the present study,the relationships between browning development and peroxidase (POD) gene expression in both core and flesh tissues of ‘Yali'pears subjected to different cooling methods (rapid cooling or slow cooling),as well as those collected at different harvest dates (early,mid and late) were investigated using semi-quantitative reverse transcription polymerase chain reaction (RT-PCR).The results showed that the expression level of POD gene in pear core with slow cooling treatment was higher than that in rapidly cooled fruits at the same harvest time,indicating that POD gene was closely related to the browning of pear core.Additionally,the POD activity was the highest in mid harvested pears,followed by early harvested pears,and late harvested pears had the lowest POD activity,which suggested that maturity played an important role in ‘Yali'pear browning.Also,the prokaryotic expression of POD gene (cDNA) in ‘Yali'pears was investigated.A prokaryotic expression vector (pET-32a-pbPOD) for POD gene cDNA was established,and then induced successfully to be expressed in E.coli BL21(DE3).This study may provide a foundation for studying the mechanism of the browning of ‘Yali'pears.关键词
鸭梨/褐变/POD基因/原核表达/成熟度/降温速率Key words
'Yali'pear/browning/POD gene/prokaryotic expression/maturity/cooling rate分类
轻工纺织引用本文复制引用
韩艳文,廉双秋,韩云云,池明,闫师杰..鸭梨POD基因的原核表达及成熟度和降温方法对其表达量的影响[J].食品科学,2017,38(9):40-45,6.基金项目
国家自然科学基金面上项目(31471630) （31471630）
