【作者】 杨学文；

【导师】 李博生；

【作者基本信息】 内蒙古农业大学 ， 植物学， 2006， 硕士

【摘要】 本文以目前世界上进行产业化养殖的三种螺旋藻——内蒙古螺旋藻、钝顶螺旋藻和极大螺旋藻为材料,研究了不同温度对其生长、蛋白质含量和蛋白质种类的影响,旨在为螺旋藻的产业化养殖和品种改良提供基础数据。研究结果如下:（1）在恒温、光期光照强度为180μmol·m^-2·s^-1的条件下,内蒙古螺旋藻的最适生长温度区间为20℃～35℃,钝顶螺旋藻为20℃～30℃,极大螺旋藻为25℃～35℃;三个藻种耐零上低温能力和高温能力大小顺序均是:内蒙古螺旋藻>极大螺旋藻>钝顶螺旋藻。（2）三种螺旋藻的极端致死温度具有时间效应。三种螺旋藻的极端致死低温是:内蒙古螺旋藻-7℃36h或-18℃12h,钝顶螺旋藻-18℃18h,极大螺旋藻-7℃36h或-18℃12h;三个藻种的极端致死高温大约都是60℃10min。随着持续时间延长,其低温致死温度会上升,高温致死温度会降低。（3）温度对这三种螺旋藻的蛋白质含量有不同的效应:在24h的不同温度处理下,内蒙古螺旋藻在高温（40℃）下积累较多的蛋白质,钝顶螺旋藻则在低温（15℃）下积累较多的蛋白质,极大螺旋藻在最适温度下蛋白质含量最高;但96h的低温（15℃）胁迫和高温胁迫均会降低螺旋藻蛋白质含量,胁迫温度使钝顶螺旋藻和极大螺旋藻蛋白质含量的降低幅度较大,对内蒙古螺旋藻蛋白质含量的影响相对较小。较长时间（96h）的恒温,即使不是胁迫温度,也不利于螺旋藻蛋白质的积累。（4）三种螺旋藻在低温、高温胁迫下均有特异蛋白出现。不同藻种在低温、高温胁迫下非变性蛋白质种类的变化存在明显的种间差异。三种螺旋藻在低温、高温胁迫下出现的特异多肽的数量、持续时间以及分子量等也存在明显的种间差异;低温诱导蛋白的分子量和持续的时间与螺旋藻的耐低温能力可能存在一定的关系,即低温诱导蛋白稳定以及分子量大的螺旋藻藻种抗低温能力更强;高温诱导蛋白的分子量与螺旋藻的耐高温能力存在一定的相关性,高温诱导蛋白分子量大的螺旋藻抗高温能力更强,而高温诱导蛋白种类的多少及持续的时间与螺旋藻的抗高温能力没有明显的相关性。（5）内蒙古螺旋藻经低温15℃预处理1h或24h后迅速转到40℃下生长,只能提高其第一天的生长速率,以后每天的生长速率降低或与对照无显著差异;钝顶螺旋藻经低温15℃24h处理后迅速转到38℃下,只能略提高其第一天的生长速率,以后生长速率降低;极大螺旋藻经低温15℃24h或1h处理后迅速转到40℃下,均不能提高其生长速率。内蒙古螺旋藻、钝顶螺旋藻和极大螺旋藻经高温（40℃或38℃）处理1h和24h后迅速转到15℃下生长,均不能提高其生长速率和生物量积累。更多还原

【Abstract】 In this paper we studied the effect of different temperatures on the growth, protein content and protein species of three Spirulina species which were the only three species cultivated for food in the world, with the purpose of providing basic data for Spirulina cultivation and improvement. The results are listed below.（1）Under constant temperature, 12-hour-light/12-hour-dark photoperiod with photo flux density 180μmol·m^-2·s^-1, optimal growth temperature is verified for the three species: 20 to 35℃for Spirulina innermongoliansis, 20 to 30℃for S. platensis and 25 to 35℃for S. maxima. Their resistance to low temperature above 0℃and also to high temperature is: S. innermongoliansis > S. maxima > S. platensis.（2）The extreme living temperatures of the three species are dependent on the lasting time of the temperatures. The extreme low temperature for the three species is: -7℃lasting 36h or -18℃lasting 12h for S. innermongoliansis, -18℃lasting 18h for S. platensis, and -7℃lasting 36h or -18℃lasting 12h for S. maxima. Their extreme high temperatures for the three species are all 60℃lasting 10min. With the stress time going on, their extreme low temperatures will rise and extreme high temperatures will go down.（3）For the three species tested, the effect of temperature on their protein content is significantly different. At the first 24 hours, S. innermongoliansis tends to accumulate more protein at higher temperature （40℃）, while S. platensis is just opposite, and S. maxima accumulates more protein at its optimal temperature. But longer time （96h） of stress temperatures can cause the decrease of protein content. The effect of stress temperatures on protein content of S. platensis and S. maxima is more severe than for S. innermongoliansis. Long-time （96h） constant temperature, even though it is not stress temperature, is not good for the accumulation of protein in Spirulina.（4）New proteins are detected at low and high temperature stress for the three species. Under low or high temperature stress, change of non-denatured protein profiles of the three is different between species, and their new peptides are different in the number, lasting time in cells and molecular weights between species, too. A certain correlation exists between the chill resistance of Spirulina and the molecular weight, lasting time of low-temperature-induced peptides: species with steady and higher molecular-weight low-temperature-induced polypeptides tends to show higher tolerance to low temperature. A certain correlation exists between the heat resistance of Spirulina and the molecular更多还原