【摘要】 以两组亲本以及它们子代的叶片作材料,分析了在高温和低温下过氧化物酶和淀粉酶的同工酶酶谱变化,比较了两组之间酶谱以及同一家族内亲本和子代之间酶谱的差别.发现正常温度下7种供试材料中至少存在5种淀粉酶同工酶,但每个供试材料都只有一条酶带.高温和低温处理对淀粉酶同工酶没有明显的影响;供试辣椒每种材料在常温条件下至少有4种过氧化物酶同工酶,而在高温或低温下有一些酶的相对活性或相对表达量会发生变化,同一种材料高温或低温对不同的过氧化物同工酶影响也各不相同.发现在一组内存在一个与高温和低温都密切相关的酶(酶2),在另外一组存在仅与低温有关的酶(酶n).更多还原

【Abstract】 Seven pepper varieties were divided into two groups, one of which included two parents and a variety of offspring and the other included two parents and two varieties of offspring by their relationships. The patterns of peroxidases and amylases from the seven pepper varieties were analyzed under elevated and lowed temperatures by employing polyacrylamide gel electrophoresis (PAGE). The amylase spectra showed that only one band existed in the seven pepper varieties, while the number of the peroxidase spectral bands was associated with the changes in temperatures. An enzyme closely associated with the elevated or lowed temperatures was found in a group. In the other group an enzyme related with low temperature was found.更多还原