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首页> 外文会议>第四届国际板栗大会（Proceedings of Fourth International Chestnut Symposium) >Activities Change of Amylase in Chinquapin during Fruit Development
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Activities Change of Amylase in Chinquapin during Fruit Development

机译：栗子果实发育过程中淀粉酶活性的变化

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摘要

Chinquapin (Castanea henryi Rehd. & Wils.) is an important fruit species in northern Fujian province. The changes of α-amylase and β-amylase activities were studied. The chinquapin cotyledon and pericarp in different development stages were used. Α and β-amylase were determined by spectrophotometer, and the OD (optical density) value were defined as the activity of amylase. The results showed that the α-amylase activity of chinquapin cotyledon increased gradually during fruit developing, whereas the α-amylase activity of chinquapin pericarp appeared the shape of single peak type. The change degree in different breeds was significant, which was related to the autumn difference in 8 breeds. The difference of a-amylase activities between pericarp and cotyledon was significant in same breed. The α-amylase activity in pericarp was higher than that in cotyledon during fruit development prophase, but the relationship between pericarp and cotyledon was reverse during fruit development anaphase. The results suggested that the fruit α-amylase focus on pericarp mainly in development prophase, and it focus on cotyledon in development anaphase mainly. We conferred that αamylase played an important role in regulating and balancing the form of carbohydrate in fruit. The results showed that the β-amylase activity of chinquapin cotyledon appeared the shape of single peak type. The pericarp β-amylase activity in fruit development prophase was higher than that in anaphase. The pericarp βamylase activity was always higher than that in cotyledon during fruit development. The β-amylase activities were always higher than α-amylase in Pericarp and cotyledon, showing that amylum degradation relied on β-amylase mainly.
机译：Chinquapin（Castanea henryi Rehd。＆Wils。）是福建省北部重要的水果树种。研究了α-淀粉酶和β-淀粉酶活性的变化。使用了不同发育阶段的栗子子叶和果皮。用分光光度计测定α和β-淀粉酶，将OD（光密度）值定义为淀粉酶的活性。结果表明，在果实发育过程中，栗-子叶的α-淀粉酶活性逐渐增加，而栗qua子果皮的α-淀粉酶活性呈单峰型。不同品种的变化程度差异显着，这与8个品种的秋季差异有关。果皮和子叶之间的α-淀粉酶活性差异在同一品种中是显着的。果实发育前期果皮中的α-淀粉酶活性高于子叶中，但果实发育后期果皮与子叶之间的关系相反。结果表明，果实α-淀粉酶主要集中在果皮的发育前期，主要集中在子叶的发育后期。我们认为α淀粉酶在调节和平衡水果中碳水化合物的形式中起着重要作用。结果表明，七夸平子叶的β-淀粉酶活性呈单峰型。果实发育前期果皮中的β-淀粉酶活性高于后期。果实发育期间果皮中的β淀粉酶活性始终高于子叶中的。在果皮和子叶中，β-淀粉酶的活性始终高于α-淀粉酶，这表明淀粉的降解主要依赖于β-淀粉酶。

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