作　　者： (王凤凤）; (刘卫国）; (陆海燕）; (霍举颂）;

机构地区： 新疆大学资源与环境科学学院、新疆绿洲生态重点实验室,新疆乌鲁木齐830046

出　　处： 《大麦与谷类科学》 2017年第4期16-19,28,共5页

摘　　要： 为明确淀粉酶在淀粉水解过程中的变化规律,以华西176玉米籽粒为材料,研究玉米籽粒不同部位的淀粉酶含量和活性在时空上的变化规律。结果发现:α-淀粉酶活性均值在第3天时达到最大值后下降,然后在第5天时又有所回升,随后继续下降。α-淀粉酶活性在胚轴中最强,胚芽和胚根中次之,胚乳和种皮中最弱。在时间和空间的交互作用下,籽粒萌发第3天的胚轴上α-淀粉酶活性均值最大。α-淀粉酶含量在不同部位表现为双峰曲线。 This study was aimed to clarify the temporal and spatial expression patterns of amylase in the process of starch hydrolysis in germinating maize seeds. The maize variety Huaxi 176 was used as the experimental material to determine the content and activity ofα-amylase in different parts of maize seed at different time points during its germination. The results showed that the meanα-amylase activity in maize seed reached its maximum at the third day of germination and then declined, but rose again at the fifth day and fell subsequently. Alpha amylase activity was strongest in the hypocotyl, followed by the embryo and radicle, and was weakest in the endosperm and testa. In terms of the temporal and spatial expression patterns of alpha amylase, its activity peaked in the hypocotyl at the third day of germination; its content varied with time in different parts of maize seed, showing a double-peak curve.

关 键 词： 玉米籽粒 萌动 时空变化 淀粉酶 活性