一种真菌蛋白对黄瓜抗病性的诱导  

Inducement of a Kind of Fungal Protein to the Disease Resistance of Cucumber

作　　者：韩晓光[1] 

机构地区：[1]廊坊师范学院生物系,河北廊坊065000

出　　处：《唐山师范学院学报》2004年第5期65-68,共4页Journal of Tangshan Normal University

摘　　要：以黄瓜为材料,用中国农科院的邱德文博士从真菌中分离的新型真菌激活蛋白处理后,对苯氨酸解氨酶、过氧化物酶、纤维素酶的活性以及脯氨酸含量进行了测定。结果表明:真菌激活蛋白处理后一定时间,处理的植株苯丙氨酸解氨酶、过氧化物酶、纤维素酶活性明显升高,且脯氨酸含量也明显高于对照。Cucumber was managed by a kind of fungal protein which is separated by Dr. Qiu Dewen from epiphyte for a period of time, then determined the activities of peroxidase, phenylalanine ammonia lyase and cellulase, the content of proline. It indicated that the activities of peroxidase, phenylalanine ammonia lyase and cellulase of the managed cucumber rose clearly, and so did the content of proline. It is also of advantage to the disease resistance of the plant.

关 键 词：真菌蛋白 苯丙氨酸解氨酶 过氧化物酶 纤维素酶 黄瓜 

分 类 号：Q71[生物学—分子生物学]