苜蓿盐适应愈伤组织中蛋白质性质和组分的变化  

Changes in Protein Properties and Protein Pattern in Salt-adapted Alfalfa Callus

作　　者：徐云岭 余叔文[1] 

机构地区：[1]中国科学院上海植物生理研究所,上海200032

出　　处：《植物生理学报（0257-4829)》1992年第3期246-252,共7页Acta Phytophysiologica Sinica

基　　金：国家自然科学基金

摘　　要：通过一步筛选获得1.0％NaCl适应愈伤组织。在盐适应愈伤组织中水溶性蛋白和稀碱提取蛋白含量增加,而脂溶性蛋白含量没有明显变化。盐适应愈伤组织水溶性蛋白热稳定性下降;总蛋白抗脱水能力增强。盐适应愈伤组织水溶性蛋白在K^+存在时,262nm吸收峰增高。盐适应愈伤组织蛋白氨基酸组成发生变化,其中最为明显的是Tyr摩尔百分数增加。Lys摩尔百分数减少。 盐适应愈伤组织中24kD蛋白含量明显增加。应用IEF-,NEPHGE-和native-PAGE-SDS-PAGE三种双向电泳方法同时证明在盐适应愈伤组织蛋白组分与非适应愈伤组织有明显差别。By means of one-step selection 1.0%-NaCl-adapted alfalfa callus (S-1) was established. Protein properties changed significantly in alfalfa callus during adaptation to salt. The waterand thin alkali-soluble protein content increased in S-1 and the SDS-soluble protein content was not. The heat stability decreased and resistance to precipitation by PEG was enhanced for S-1 proteins. Absorbance of S-1 water-soluble proteins at 262 nm was increased by K^+. Some differences were found in amino acid composition between S-1 and S-0 proteins. The mol percentage of Lys was reduced and that of Tyr was increased by NaCl adaptation. The level of 24 kD protein was enhanced markedly in S-1 callus. Using high resolution two-dimensional electrophoresis many changes were found in S-1 protein pattern. The above results suggested that alteration of gene expression was happened in alfalfa callus during adaptation to NaCl.

关 键 词：蛋白 苜蓿 盐适应 愈伤组织 

分 类 号：S551.701[农业科学—作物学]