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| 鹰嘴豆种子发芽和成熟过程中α-淀粉酶抑制剂的活性研究 |
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郝小燕1,2,3, 顾爱星4, 刘众悦1,5, 麻 浩1*
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1. 南京农业大学 作物遗传与种质创新国家重点实验室, 南京 210095;2. 常州市新北区孟河镇农业综合
服务站, 江苏 常州 213138;3. 常州市新北区农业局, 江苏 常州 213022;4. 新疆农业大学
农学院, 乌鲁木齐 830052;5. 瑞克斯旺(中国)种子有限公司, 山东 青岛 266112
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| 摘要: |
| 以5种不同来源的α-淀粉酶为检测试剂,对鹰嘴豆种胚芽和子叶α-淀粉酶抑制剂在发芽和成熟过程中的抑制活性进行测定。结果表明:α-淀粉酶抑制剂主要存在于胚芽中; 发芽过程中,发芽1 d后,胚芽提取液对AOA的抑制活性降为9.9%,而对HSA、PPA和PA的抑制活性都检测不到。子叶提取液对AOA和HSA的抑制活性分别降为21.5%和28.3%,而对BSA和PPA则检测不到活性。发芽4 d后,无论是子叶还是胚芽提取液对5种来源的α-淀粉酶都检测不到抑制活性; 种子成熟过程中,子叶和胚芽提取液对α-淀粉酶的抑制活性均随种子成熟度的提高而提高,30 d时达到最大,且胚芽提取液对HSA、PA的抑制活性较高,分别为48.9%和47.5%。 |
| 关键词: 鹰嘴豆 发芽 成熟 α-淀粉酶抑制剂 抑制活性 |
| DOI：10.3969/j.issn.1000-3142.2013.05.020 |
| 分类号:Q945.34; Q945.6 |
| Fund project: |
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| Activity of α-amylase inhibitor of chickpea seeds during their germination and maturation |
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HAO Xiao-Yan1,2,3, GU Ai-Xing4, LIU Zhong-Yue1,5, MA Hao1*
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1. Nanjing Agricuture University, State Key Laboratory of Crop Genetic and Germplasm Innovation, Nanjing 210095, China;2. Menghe Town Agricultural Comprehensive Service Station of New North District in Changzhou City, Changzhou 213138,
China;3. Agriculture Bureau of New North District in Changzhou City, Changzhou 213022, China;4. Xinjiang Agricuture
University,College of Agriculture, Urumqi 830052, China;5. Ruk Zwaan China Seed Co., Ltd, Qingdao 266112, China
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| Abstract: |
| Inhibitory activity of α-amylase from chickpea seeds(embryo and cotyledon)during germination and maturation against α-amylase derived from 5 different sources were determined. The results showed that α-amylase inhibitor mainly exists in the embryo. During germination,1 d after germination,inhibitory activity of embryo extracts reduced to 9.9% against AOA,and there was no inhibitory activity to HSA,PPA and PA; inhibitory activity of cotyledon extracts against AOA and HSA reduced to 21.5%,28.3%,respectively,and there was no inhibitory activity to BSA and PPA. 4 d after germination,both cotyledon and germ extracts on 5 sources were undetectable inhibitory activity. During seed maturation,both cotyledon and embryo extracts on the activity of α-amylase inhibitor increased with the days of seed maturity and reached to the maximum on 30 d,and the inhibitory activity of embryo extract was higher on HSA and PA,48.9% and 47.5%,respectively. |
| Key words: chickpea germination mature α-amylase inhibitor inhibitory activity |
