枸杞成熟与干制过程中多糖积累的蛋白质组学研究进展 - 食品安全质量 .pdfVIP

6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct. , 2015 房 想, 魏超昆, 刘关瑞, 王 旭, 龚 媛, 刘敦华* (, 750021) 摘 要: , , , , , , , , 关键词: ; ; ; ; Progress of proteomics of Lycium barbarum polysaccharide accumulation in the process of maturing and drying * FANG Xiang, WEI Chao-Kun, LIU Guan-Rui, WANG Xu, GONG Yuan, LIU Dun-Hua (School of Agriculture, Ningxia University , Yinchuan 750021, China) ABSTRACT: With the advent of the post genomic era, proteomics is becoming more and more widely used in the field of life sciences especially in medicine, biology and botany. Proteomics has also been used in the area of food science in recent years. Application of proteomics in plant growth and ripening research is more common; however, there are little researches in applications in process. This method focuses on the related proteins revealing the mechanism of plant growth and ripening naturedly, and provides a new way of ideas and theoretical support for the research on the development of Lycium barbarum ripening and drying process. This article summarized the process of Lycium barbarum polysaccharide accumulation in the maturing and drying, and briefly introduced proteomics, proteomics technology and its research progress in plant and processing. The researches of proteomics of Lycium barbarum polysaccharide accumulati