食用菌酯酶同工酶电泳技术方法改进  

Improvement in Educational Experiment of Esterase Isozyme Electrophoresis of Edible Fungi

作　　者：姚璐晔[1] 丁海洋[1] 倪歆晨[1] 朱婧[1] 孙凤丹[1] 冀宏[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《常熟理工学院学报》2011年第2期69-73,共5页Journal of Changshu Institute of Technology

基　　金：2010年江苏省大学生创新实践训练计划项目

摘　　要：资料显示的食用菌酯酶同工酶电泳技术在现有实验条件下效果不佳.以杏鲍菇为对象,针对凝胶的配制,样品的处理,电泳等环节进行方法改进,摸索出适合本实验室进行食用菌酯酶同工酶电泳的操作技术.通过改进的电泳技术分析了实验菌株杏鲍菇S型和R型不同培养周期的酯酶同工酶条带,结果表明,在培养的10d时间内,S型共出现6条条带,R型出现了4条,结果较理想.The experiment electrophoresis of esterase isozyme which was suggested in some material could not apply to the school laboratory conditions.In this paper,the measurement of esterase isozyme was improved from some aspects,such as casting gel,treatment samples and electrophoresis,while the whole experimentation was based on the smooth-type Pleurotus eryngi（called S-type）and rough-type Pleurotus eryngi（called R-type）.Those procedures in isozyme electrophoresis were modified to make this technique more practicable,especially suitable to educational lab.Through improved electrophoresis,the results were performed to analyze the esterase isozymes of S-type and R-type during the cultivate time,and it was found that they had 6 and 4 characteristic bands,respectively.

关 键 词：食用菌 酯酶同工酶 电泳技术 

分 类 号：Q93-3[生物学—微生物学]