温度pH和金属离子对不同果实转化酶活性影响.docVIP

温度pH和金属离子对不同果实转化酶活性影响 　　摘要:为国果实转化酶的分离纯化提供参考依据,研究了温度、pH和金属离子对苹果、梨和桃中可溶性酸性转化酶、可溶性中性转化酶和细胞壁结合转化酶。活性的影响结果表明,酸性转化酶的最适反应温度为40 ℃,而中性转化酶为50 ℃;酸性转化酶的最适pH在5左右,中性转化酶的最适pH在7左右。金属离子Mn2+和Ca2+显著提高3种转化酶的活性,而Cu2+,Mg2+和Zn2+也在一定程度上提高可溶性酸性转化酶和细胞壁转化酶的活性;Hg2+显著抑制3种转化酶活性,而Cu2+,Mg2+和Zn2+抑制可溶性中性转化酶的活性,表明转化酶的活性部位含巯基基团。对转化酶特性与苹果、梨和桃果实发育和品质形成的关系进行了讨论。 　　关键词:果实;温度;pH;金属离子;转化酶 　　中图分类号:Q946.5文献标识码:A DOI编码:10.3969/j.issn.1006-6500.2010.03.006 　　 　　Effects of Temperature, pH and Metal Ions on Invertase Activities in Different Fruits 　　GAO Xu, WANG Yong-zhang, LI Pei-huan, LIU Cheng-lian, YUAN Yong-bing 　　(College of Gardens and Horticulture, Qingdao Agriculture University, Qingdao, Shandong 266109, China) 　　Abstract:Effects of temperature, pH and metal on soluble acid invertase, soluble neutral invertase and cell wall-bounded invertase were studied in apple, pear and peach fruit. The results showed that the optimum temperature for acid invertase activity was 40 ℃, but that for neutral invertase activity was 50 ℃. The best pH for acid invertase activity was about 5, and that for neutral invertase activity was 7 or so. The results also showed that the activities of invertase were significantly enhanced by Mn2+ and Ca2+; Moreover, Cu2+, Mg2+ and Zn2+ also increased the activities of acid invertases. The activity of soluble neutral invertase was partially inhibited by Cu2+, Mg2+ and Zn2+, while the activities of all three isoforms of invertase were significantly inhibited by Hg2+. The function of invrtases in sugar metabolism was discussed in relation with fruit development and quality formation. 　　Key words: fruit; temperature; pH; metal ion; invertase 　　 　　果实品质在很大程度上取决于果实内所含糖的种类、含量及其相对比例[1]。现有研究结果表明,葡萄糖、果糖和蔗糖是果实积累的主要可溶性糖[1, 2],此外还有山梨醇等。糖的相互转化及其代谢对果实发育、品质形成和风味具有显著影响[1, 2]。蔗糖作为高等植物光合作用的主要同化产物,是碳水化合物运输的主要形式,也是“库”代谢的主要基质[3],转化酶、蔗糖合酶和蔗糖磷酸合酶是参与果实中蔗糖降解代谢的关键酶[1, 4-6]。其中,转化酶将蔗糖不可逆的降解成果糖和葡萄糖,而蔗糖合酶所催化的反应是可逆的,所以转化酶在蔗糖降解代谢中起着更重要的作用[2, 6]。目前,对果实糖代谢的研究多集中在与果实品质形成的相关指标、激素和酶活性的变化等,而对转化酶的生理特性少有研究[2, 4]。本研究