热锻炼对小麦叶片细胞膜及有关酶活性的影响  

The Effect of Heat Acclimation on Membrane Thermostability and Relative Enzyme Activity

作　　者：周人纲[1] 樊志和[1] 李晓芝[1] 王占武[1] 韩炜 

机构地区：[1]河北省农林科学院理化所,河北石家庄050051

出　　处：《作物学报》1995年第5期568-572,共5页Acta Agronomica Sinica

基　　金：农业部北京农业大学植物生理生化开放实验室资助项目

摘　　要：34℃ 1—5天的热锻炼提高了小麦叶片的膜稳定性、超氧物歧化酶(SOD)和过氧化氢酶(CAT)的活性,耐热品种提高程度大大高于热敏感品种。同时热锻炼降低了小麦叶片的可溶性蛋白含量但提高了蛋白质的稳定性。34℃热锻炼后小麦叶片在50℃高温伤害处理过程中,耐热品种比热敏感品种保持有较高的SOD酶活性和较低的膜伤害(即高的膜稳定性)。可以认为,高温引起膜伤害是一个自由基伤害的过程,而SOD酶、CAT酶活性提高对膜的稳定性提高起了一定作用。The membrane thermostability,Superoxide dismutase (SOD) activity and catalase activity in wheat leaf increased during heat acclimation at 34** for 1-5 days. They increment even greater in the tolerant cultivar than in the sensitive one. The soluble protein content in wheat leaf decreased a little but the protein heat stability raised after heat acclimation at 34℃. As a result of heat acclimation, higher SOD activity and lower membrane injury were maintained in the tolerant cultivar than in the sensitive one during the treatment at 50℃ for 2 hours. Thus membrane injury by high temperature was a course of injury caused by free radical, higher SOD and catalase activity may be an important cause of higher membrane thermostability in tolerant cultivar after heat acclimation.

关 键 词：小麦 热锻炼 膜稳定性 超氧物歧化酶 过氧化氢酶 

分 类 号：S512.101[农业科学—作物学]