小麦春化过程中蛋白质变化的研究  

A Study on Protein Changes in Wheat Vernalization

作　　者：任江萍[1] 潘登魁[1] 尹钧[1] 

机构地区：[1]山西农业大学农学系,山西太谷030801

出　　处：《山西农业大学学报》1999年第4期298-301,共4页

摘　　要：本研究对三个发育特性不同的小麦品种进行春化、脱春化处理，经凝胶电泳分析表明，在春化过程中，冬小麦可溶性蛋白质含量不仅增加，而且有新蛋白质产生。英国Mercia品种与中国京841都产生53．2kd、46kd两种新的蛋白质且在春化、脱春化中稳定存在，这两种蛋白质正是春小麦有而冬小麦未经表化没有的，表明这两种蛋白质的产生与冬性小麦春化过程密切相关。Three different varieties of wheat in development properties were treated by means of vernalization,devernalization and were analyzed by SDS － PAGE. The results showed not only the amount of soluble proteins increased, but also some new proteins appeared in the process of vernalization of winter wheat, two kinds of new proteins (53 .2kd, 46kd) of which appeared at the same time in England Mereia and China Jing 841 and existed stably during the vernalization and devernalization process. These were also existed in spring wheat, but not in winter wheat before vernalization. This showed tha newly synthesized protein were highly related to vernalization.

关 键 词：小麦品种 春化作用 可溶性蛋白质 

分 类 号：S512.101[农业科学—作物学]