苹果果实中蛋白质磷酸化对淀粉酶的激活  

Amylase Activities are Stimulated by Protein Phosphorylation in Apple Fruit

作　　者：张凌云[1] 张娜[1] 潘秋红[1] 段长青[1] 张大鹏[1] 

机构地区：[1]中国农业大学果树分子发育实验室

出　　处：《园艺学报》2003年第4期455-456,共2页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目 (3 0 0 70 5 3 2;3 973 0 3 40 );国家重点基础研究计划资助项目 (G19990 1170 0 )

摘　　要：用红富士苹果进行的研究表明 ,果实淀粉酶测定介质中加入ATP可显著激活淀粉酶活性 ,激活的幅度与ATP浓度有关。结合蛋白激酶抑制剂试验 ,表明苹果果实淀粉酶受到蛋白质磷酸化的激活。The experiment conducted with Red Fuji apple (Malus domistica Borkh)showed that in vitro activities of both α amylases and β amylases of apple fruit significantly increased when adding ATP into the reaction medium of amylase assay,and this amylase activation was shown to be ATP dose dependent.W7,an inhibitor of calcium dependent protein kinases,significantly inhibited this amylase activation also in a dose dependent manner.These data indicate that α amylases and β amylases are activated by protein phosphorylation in developing apple fruit.

关 键 词：苹果 果实 蛋白质 磷酸化 淀粉酶 激活 ATP浓度 蛋白激酶抑制剂 试验 

分 类 号：S661.1[农业科学—果树学]