李世贵; 陈明杰; 凌霞芬
农业部食用菌遗传育种重点开放实验室; 上海市农业遗传育种重点开放实验室; 上海市农业科学院食用菌研究所!上海201106; 农业部食用菌遗传育种重点开放实验室; 上海市农业遗传育种重点开放实验室; 上海市农业科学院食用菌研究所!上海201106; 农业部食用菌遗传育种重点开放实验室; 上海
【中文摘要】 草菇是我国食用菌主要栽培品种之一 ,属于典型高温真菌。低温将诱导草菇细胞内的蛋白质降解 ,造成草菇菌丝自溶、死亡。蛋白酶在草菇低温自溶过程中起了重要作用。在分离、纯化草菇蛋白酶的基础上 ,采用SDS -聚丙烯酰胺凝胶电泳测定蛋白酶的分子量为 2 3KD ,并测定了蛋白酶不同温度下的活性变化曲线 ,为草菇低温自溶与蛋白酶之间关系的研究奠定了基础
【英文摘要】 Volvariella volvacea is one of the major cultivated mushrooms in China, it belongs to a kind of typical high-temperature cultivated mushroom. Low temperature can induce the degradation of protein in V.volvacea cells, resulting in the autolysis of the mycelia. And proteinase plays an important role during the process of autolysis. The molecular weight of the proteinase consisting of one polypeptide was determined to be 23KD by SDS-polyacrylamide gel electrophoresis after purifying and isolating V.volvacea proteinase, and its activity changing curve at different temperatures was also estimated. These results will help us to understand the relationship between the proteinase and the autolysis of V. volvacea.
【中文关键词】 草菇; 低温; 蛋白酶; 自溶
【英文关键词】 Volvariella volvacea; Low temperature; Proteinase; Autolysis
【基金】上海市农委科技兴农重点攻关项目!编号 :农科攻字 (98)第 0 1 - 1 4号
【文献出处】 食用菌学报,ACTA EDULIS FUNGI,编辑部邮箱,2000年03期 【DOI】CNKI:SUN:SYJB.0.2000-03-004
