豆类种子中的水分结合
Water binding in legume seeds.
作者信息
Vertucci C W, Leopold A C
机构信息
Section of Plant Biology, Cornell University, Ithaca, New York 14853, USA.
出版信息
Plant Physiol. 1987;85(1):224-31. doi: 10.1104/pp.85.1.224.
Abstract
The physical status of water in seeds has a pivotal role in determining the physiological reactions that can take place in the dry state. Using water sorption isotherms from cotyledon and axis tissue of five leguminous seeds, the strength of water binding and the numbers of binding sites have been estimated using van't Hoff analyses and the D'Arcy/Watt equation. These parameters of water sorption are calculated for each of the three regions of water binding and for a range of temperatures. Water sorption characteristics are reflective of the chemical composition of the biological materials as well as the temperature at which hydration takes place. Changes in the sorption characteristics with temperature and hydration level may suggest hydration-induced structural changes in cellular components.
摘要
种子中水的物理状态在决定干燥状态下可能发生的生理反应方面起着关键作用。利用五种豆科种子子叶和胚轴组织的水吸附等温线，通过范特霍夫分析和达西/瓦特方程估算了水结合强度和结合位点数量。针对水结合的三个区域中的每一个以及一系列温度计算了这些水吸附参数。水吸附特性反映了生物材料的化学成分以及发生水合作用的温度。吸附特性随温度和水合水平的变化可能表明细胞成分中水合作用诱导的结构变化。
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本文引用的文献
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