淀粉-糖代谢酶活性变化对块茎还原糖积累及加工品质的影响.pdfVIP

中国农业科学 2004,37(12):1904-1910 Scientia Agricultura Sinica 淀粉-糖代谢酶活性变化对马铃薯块茎还原糖积累及 加工品质的影响 成善汉 苏振洪 谢从华 柳 俊 国家蔬菜改良中心华中分中心/华中农业大学园艺植物生物学教育部重点实验室 武汉 430070 摘要 以不同贮藏温度条件下的 鄂马铃薯1号 和 鄂马铃薯3号 品种为材料 对贮藏块茎还原糖 总 糖含量及淀粉-糖代谢中酶活性变化规律进行研究 以明确马铃薯炸片色泽指数的主要影响因素 结果表明 贮藏 期间低温是促进块茎还原糖累积的主要影响因素 还原糖含量与炸片色泽具有极显著直线正相关 进一步分析表 明 在4 贮藏条件下 腺苷二磷酸葡萄糖焦磷酸化酶 AGPase尿苷二磷酸葡萄糖焦磷酸化酶 UGPase和蔗 糖合成酶活性 SuSy与块茎还原糖含量呈显著负指数相关 酸性转化酶 Acid Inv和碱性转化酶活性 Alkaline Inv与块茎还原糖的积累呈显著直线正相关 是淀粉-糖代谢过程中影响块茎低温糖化的重要因素 关键词 马铃薯 还原糖 炸片色泽指数 AGPaseUGPaseSPSuSyInvertase Effects of Variation in Activities of Starch-Sugar Metabolic Enzymes on Reducing Sugar Accumulation and Processing Quality of Potato Tubers CHENG Shan-han, SU Zhen-hong, XIE Cong-hua, LIU Jun National Centre for Vegetable Improvement (Central China Branch) / Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070 Abstract: In the experiment, potato tubers of cv. E-Potato 1 and cv. E-Potato 3 stored at different temperatures were used to explore the variation patterns of reducing sugar RS and total sugar TS contents and enzyme activities that involved in the pathway of starch-sugar metabolism in order to identify the main factors influenc ing the chip color. The results showed that low storage temperature was a main factor that accelerated the accumulation of RS of the stored tubers and there was a very significant linear relationship existed between RS content and chip color index of the tubers. Further analysis elucidated that when tubers stored at 4 , the activities of ADP glucose pyrophosphorylase (AGPase), UDP glucose pyrophosphorylase (UGPase) and sucrose synthase (SuSy)