|本期目录/Table of Contents|

[1]周立,郑远旗,杨宗剑,等.小麦内切多聚半乳糖醛酸酶抑制蛋白的部分性质研究[J].应用与环境生物学报,1995,1(04):343-348.
 Zhou Li,Zheng Yuanqi,Yang Zhongjian,et al.STUDY ON CHARACTERIZATION OF PGIP IN WHEAT[J].Chinese Journal of Applied & Environmental Biology,1995,1(04):343-348.
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小麦内切多聚半乳糖醛酸酶抑制蛋白的部分性质研究()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
1卷
期数:
1995年04期
页码:
343-348
栏目:
研究论文
出版日期:
1995-11-25

文章信息/Info

Title:
STUDY ON CHARACTERIZATION OF PGIP IN WHEAT
作者:
周立1 郑远旗1 杨宗剑1 李建吾1 余露2
1. 四川联合大学生物系, 成都 610064;
2. 中国科学院成都生物研究所, 成都 610064
Author(s):
Zhou Li1 Zheng Yuanqi1 Yang Zhongjian1 Li Jianwu1 Yu Lui2
1. Riology Department of Sichuan United University, Chengdu 610064;
2. Chengdu Institute of Biology, Academia Sinica, Chengdu 610064
关键词:
小麦PGIP性质
Keywords:
PGIPwheatcharacterization
摘要:
报导了小麦PGIP的部分性质,小麦PGIP是一种糖蛋白,含糖量6.89%,对热不稳定,等电点为9.1和9.4,它抑制endo-PG的最适pH是4.0~5.5.测定了PGIP亚基的氨基酸组成,pH、离子强度和温度对PGIP活性的影响。
Abstract:
Some characteristics of polygalacturonase inhibiting protein (PGIP) in wheat are reported in this paper.The PGIP is a glycoprotein and contains 6.89% of carbohydrates. It is instable in heat. Its isoelectric points are PH 9.1 and 9.4 on the isoelectric focusing. The optimum PGIP activity is at PH 1.0~5.5. The amino acid composition of PGIP subunit.effect of PH,ionic strength and temperature on PGIP were determined.

参考文献/References:

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[8] Laffitte C,Barathe J P.Montillet J L et al.Clycoprotein inhibitors of Colletotrichum Lindemuthianum endopolygalacturonace in nera isogenic lines of Phaseolus resistant and susceptible to anthracnase. Physial Plant Pathol.1984.25:30~53
[9] Defra L,Salvi G,Mariotti D et al.A polygalatcuronase-inhibiting protein in alfalfa callus cultures.J Plant Physial.1988.133:364~366
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备注/Memo

备注/Memo:
收稿日期:1995-1-11;接受日期:1995-7-27。
基金项目:国家自然科学基金
更新日期/Last Update: 1900-01-01