转TRXS基因啤酒大麦种子中硫氧还蛋白H与淀粉酶活性变化  

Changes in Thioredoxin h and Amylase Activities in Malting Barley (Hordeum vulgare L.) Seeds with Transforming TrxS Gene

作　　者：尹钧[1] 卫丽[1] 姜玉梅[1] 孔维威[1] 任江萍[1] 李磊[1] 

机构地区：[1]河南农业大学国家小麦工程技术研究中心,郑州450002

出　　处：《植物生理学通讯》2006年第1期43-46,共4页Plant Physiology Communications

基　　金：国家自然科学基金(30370877);国家转基因植物研究与产业化专项(JY03-B-19)。

摘　　要：导入TRXS基因后,转基因大麦籽粒的硫氧还蛋白H活性明显提高;淀粉酶活性也明显提高,其中Α-淀粉酶活性在开花后30D提高了3倍以上,随着籽粒的发育,转基因对Α-淀粉酶活性影响作用减少,对Β-淀粉酶活性的影响有同样的趋势;转基因大麦种子发芽势明显提高。说明TRXS基因有望改善啤酒大麦的制麦特性和品质特性。The results indicated that the induction of TrxS gene into the malting barley （Hordeum vulgare L.） plants increased the activity of amylase and thioredoxin h （Trxh） content in transgenic barley seeds, suggesting over-expression of the TrxS gene in the transgenic barley. The activity of α-amylase was trip lication more than that of control after anthesis for 30 d and its effect became weaker with seed development. There was the same trend for β-amylase, The germination energy of transgenic barley seeds was obviously increased. These results suggested that transgene could improve the quality of malting barley.

关 键 词：转基因大麦 硫氧还蛋白h 淀粉酶活性 转TrxS基因 

分 类 号：S512.31[农业科学—作物学]