盐胁迫下水稻、番茄蛋白质变化的电泳分析

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 .

Electrophoresis Analysis of Protein from Rice and Tomato Treated by Salt

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.