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绿豆发芽过程中SOD和蛋白质的变化规律研究 预览

Changes of SOD and Protein During The Germination of Mung Bean
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摘要 为研究绿豆发芽过程中SOD和蛋白质的变化规律,以发芽不同时间的绿豆为研究对象,根据NBT光化还原法测定绿豆芽不同部位间SOD的活性,采用考马斯亮蓝G-250法测定蛋白质含量。结果表明,绿豆在发芽过程中第5天的SOD比活力最高。发芽时间不同的绿豆SOD活性存在显著差异。绿豆发芽过程中不同部位的SOD比活力差异显著,其中SOD比活力最大的部位是根,其SOD比活力是胚的3倍,茎的5倍。蛋白质含量则在发芽过程中不断增加。 To study the changing rules of SOD and protein during the germination of mung bean,mung beans of different germination durations are taken as the research object, according to NBT light. The activity of SOD in different parts of mung bean was determined by chemical reduction method. Protein content was determined by Coomassie Brilliant Blue G-250 method. The results showed that the activity of SOD was highest in mung bean on the 5 d of germination. There was a significant difference in SOD enzyme activity of mung beans with different germination time. The activity of SOD in different parts of mung bean germination was significantly different. The highest SOD activity was root, and the SOD activity was 3 and 5 times that of embryo and stem,respectively. Protein content increased during germination.
作者 符丽雪 钱丽丽 HI Lixue1, QIAN Lili1,2 (1. Heilongjiang Bayi Agricultural University, College of Food Science, Daqing, Heilongjiang 163319, China; 2. Key Laboratory of Agro-products Processing and Quality- Safety of Heilongjiang Province, Daqing, Heilongjiang 163319, China)
出处 《农产品加工(上)》 2018年第9期16-18,共3页 Farm Products Processing
基金 国家重点研发计划项目“杂粮活性组分在加工过程中的调控与活性保持技术与应用”(2017YFD0401203)
关键词 绿豆 SOD比活力 发芽过程 nmng Bean SOD vitality gernfination process
作者简介 符丽雪(1997-),女,本科,研究方向为农产品加工与贮藏。;通讯作者:钱丽丽(1979-),女,副教授,研究生导师,研究方向为农产品加工与贮藏及食品安全。
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