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茶树阶段性返白现象的研究—RuBP羧化酶与蛋白酶的变化*
发布时间 2012-05-09 浏览 49825 次
蛋白酶活性较高，可溶性蛋白含量降低，是造成游离氨基酸总量明显积累的直接原因。
关键词 安吉白茶；阶段性返白；温敏突变体；蛋白酶； RuBP羧化酶Studies on the Stage Albescent Phenomenon in Tea
——the Changes of RuBPcase and ProteinaseLi Sufang Chen Ming Yu Fulian Cheng Hao
(Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008)Abstract The variation of large and small subunits of RuBPcase from temperature-sensitive mutant of Anjibaicha (Camellia sinensis) during its stage albescent process was investigated as well as the changes of the enzyme activities. The relationship between the levels of the RuBPcase subunits and the activities of proteinase was also discussed. It was found the levels of both large and small subunits were low at the albescent stage and became normal after leaves recovered to green, which correspond
关键词 安吉白茶；阶段性返白；温敏突变体；蛋白酶； RuBP羧化酶Studies on the Stage Albescent Phenomenon in Tea
——the Changes of RuBPcase and ProteinaseLi Sufang Chen Ming Yu Fulian Cheng Hao
(Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008)Abstract The variation of large and small subunits of RuBPcase from temperature-sensitive mutant of Anjibaicha (Camellia sinensis) during its stage albescent process was investigated as well as the changes of the enzyme activities. The relationship between the levels of the RuBPcase subunits and the activities of proteinase was also discussed. It was found the levels of both large and small subunits were low at the albescent stage and became normal after leaves recovered to green, which correspond
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