期刊论文

中文

保鲜与加工

1009-6221

2006

6

6

7-9

10.3969/j.issn.1009-6221.2006.06.005

湖南省自然科学基金项目(04JJ6046)；

本校为第一机构

采用饱和酚法提取柰李果实中的蛋白质,观察不同贮藏温度下柰李果肉中不同分子量的热激蛋白变化,以探讨热激蛋白变化与果实冷害发生的关系.结果表明,用5℃贮藏的柰李比3℃贮藏的冷害发生率低,34种热激蛋白中有14种热激蛋白的降解速度慢,热激蛋白稳定性与果实抗冷性有一定的相关性.

The way of the tris-saturated-phenol is adopted for the extraction of nai-plum fruit＇s proteins. The changing of the HSPs of the nai-plum fruit is researched by the means of SDS-PAGE. The fruit is stored at 3℃ ,5℃ or normal treatment. The results are as follows ：the chilly injuring rate of 5℃ is lower than 3℃, the decomposed rate of 14 HSPs in 34 of fruit under 5℃ is slower than that of 3 ℃. There is a relationship between the st...