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盐胁迫下水稻、番茄蛋白质变化的电泳分析
引用本文:郑琪,王振英.盐胁迫下水稻、番茄蛋白质变化的电泳分析[J].天津师范大学学报(自然科学版),2000,20(1).
作者姓名:郑琪  王振英
作者单位:天津师范大学化学与生命科学学院,天津,300074
摘    要:水稻品种 90 1 7经盐胁迫后 ,分子量约为 45 KD蛋白质减少 ,约为 38KD蛋白质增加 ,同时出现了分子量与调渗蛋白相类似的 2 6 KD蛋白质 ,随着盐胁迫浓度的提高及胁迫时间的加长 ,上述蛋白质谱带变化更为明显 .番茄品种白果强丰经盐胁迫后其真叶中分子量约为1 4KD和 1 7KD蛋白质减少 ,同时诱导出一条分子量约为 2 2 KD的新带 .

关 键 词:SDS-PAGE  耐盐水稻  番茄  盐胁迫

Electrophoresis Analysis of Protein from Rice and Tomato Treated by Salt
ZHENG Qi,WANG Zhen-ying.Electrophoresis Analysis of Protein from Rice and Tomato Treated by Salt[J].Journal of Tianjin Normal University(Natural Science Edition),2000,20(1).
Authors:ZHENG Qi  WANG Zhen-ying
Abstract:On salt treatment, a 45 KD protein band became thinner,while a 38 KD protein band became thicker, a 26 KD protein which has the same molecular weight as osmotin was induced. The thicker and the longer the treatment was,the more obvious those changes were. On salt treatment, about 14 KD and 17 KD proteins which present in the leaves of tomato decreased meanwhile a new protein band about 22 KD was induced.
Keywords:SDS  PAGE  salt  tolerant rice  tomato  salt treatment
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