谷物种子萌发时淀粉酶活性测定影响因素分析  

Analysis on Influence Factors About Determination Amylase Activity of Wheat Seed in Germination

作　　者：徐皓[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723001

出　　处：《种子》2010年第3期13-15,共3页Seed

基　　金：陕西理工学院精品课程建设项目

摘　　要：采用碘-淀粉比色法,研究不同室温、不同水浴温度、不同萌发天数小麦种子萌发时淀粉酶活性的大小。结果表明:室温20℃左右,水浴40℃,萌发天数5d时,淀粉酶的活性最强。在一定范围内,随着室温、水浴温度的升高,萌发天数的增长,糖化时间会缩短,淀粉酶的活性也会随之上升。Using iodine-starch colorimetric method to study amylase activity of grain seeds in germination under different temperature, different water temperatures and different germination days. The results showed that at room temperature 20 ℃, water temperature 40℃ seeds germination 5 days, the amylase activity was the strongest. In a certain range, amyIase activity increased with the increasing of room temperature, water temperature and germination days, but saccharify time behaved opposite.

关 键 词：小麦种子 萌发 淀粉酶活性 

分 类 号：Q814[生物学—生物工程]