豌豆豆球蛋白(leguminA)基因的PCR扩增与鉴定  

PCR Amplification and Characterization of LegA Gene from Pea DNA Extract

作　　者：王侯聪[1] 孙亚萍[2] 王璐[1] 周红[2] 洪艺玲 

机构地区：[1]厦门大学生物学系 [2]厦门大学抗癌研究中心

出　　处：《厦门大学学报（自然科学版）》1993年第4期512-516,共5页Journal of Xiamen University：Natural Science

摘　　要：豆类的贮存蛋白是人类的植物蛋白主要来源之一,稻米平均蛋白质含量只有8％,而且人类必需的赖氨酸含量较少。如果将较富赖氨酸的豆类贮存蛋白基因转移到水稻中,提高稻米的蛋白质和赖氨酸等氨基酸的含量,是改善米质的重要途径之一。 Sun首先从法国菜豆中分离出菜豆贮存蛋白基因(Gl),随后。PCR amplification of legA gene form total DNA extract of pea seedlingis reported in this paper. The total pea DNA extract was obtained from frozen pea seedling, and was taken as the template for PCR amplification of legA gene, A pair of start and halt primers were synthesized. After 30 cycles of PCR amplification, a DNA fragment of 2. 0 kb was obtaind. Two DNA fragments of 0. 75 kb and J. 25 kb were obtained after the DNA segment was digested with BglI. The result demonstrates that product of the PCR amplification is pea legA Gene.

关 键 词：豌豆 豆球蛋白 PCR扩增 基因 

分 类 号：Q78[生物学—分子生物学]