李世貴; 陳明杰; 凌霞芬
農業部食用菌遺傳育種重點開放實驗室; 上海市農業遺傳育種重點開放實驗室; 上海市農業科學院食用菌研究所!上海201106; 農業部食用菌遺傳育種重點開放實驗室; 上海市農業遺傳育種重點開放實驗室; 上海市農業科學院食用菌研究所!上海201106; 農業部食用菌遺傳育種重點開放實驗室; 上海

【中文摘要】 草菇是我國食用菌主要栽培品種之一 ,屬于典型高溫真菌。低溫將誘導草菇細胞內的蛋白質降解 ,造成草菇菌絲自溶、死亡。蛋白酶在草菇低溫自溶過程中起了重要作用。在分離、純化草菇蛋白酶的基礎上 ,采用SDS -聚丙烯酰胺凝膠電泳測定蛋白酶的分子量為 2 3KD ,并測定了蛋白酶不同溫度下的活性變化曲線 ,為草菇低溫自溶與蛋白酶之間關系的研究奠定了基礎

【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.

【中文關鍵詞】 草菇; 低溫; 蛋白酶; 自溶
【英文關鍵詞】 Volvariella volvacea; Low temperature; Proteinase; Autolysis
【基金】上海市農委科技興農重點攻關項目!編號 :農科攻字 (98)第 0 1 - 1 4號

【文獻出處】 食用菌學報,ACTA EDULIS FUNGI,編輯部郵箱,2000年03期 【DOI】CNKI:SUN:SYJB.0.2000-03-004