蛋白质在硝酸还原酶提取和稳定中的应用。
Use of protein in extraction and stabilization of nitrate reductase.
机构信息
Department of Agronomy and United States Department of Agriculture, Agricultural Research Service, University of Wisconsin-Madison, Madison, Wisconsin 53706.
出版信息
Plant Physiol. 1974 May;53(5):688-90. doi: 10.1104/pp.53.5.688.
The in vitro instability of nitrate reductase (EC 1.6.6.1) activity from leaves of several species of higher plants was investigated. Decay of activity was exponential with time, suggesting that an enzyme-catalyzed reaction was involved. The rate of decay of nitrate reductase activity increased as leaf age increased in all species studied. Activity was relatively stable in certain genotypes of Zea mays L., but extremely unstable in others. In all genotypes of Avena sativa L. and Nicotiana tabacum L. studied, nitrate reductase was unstable. Addition of 3% (w/v) bovine serum albumin or casein to extraction media prevented or retarded the decay of nitrate reductase activity for several hours. In addition, the presence of bovine serum albumin or casein in the enzyme homogenate markedly increased nitrate reductase activity (up to 15-fold), especially in older leaf tissue.
研究了几种高等植物叶片中硝酸还原酶（EC 1.6.6.1）活性的体外不稳定性。酶促反应参与了活性的衰减过程，其衰减随时间呈指数级变化。在所有研究的物种中，随着叶片年龄的增加，硝酸还原酶活性的衰减速率增加。在某些玉米基因型中，活性相对稳定，但在其他基因型中极不稳定。在所有研究的燕麦和烟草基因型中，硝酸还原酶不稳定。向提取介质中添加 3%（w/v）牛血清白蛋白或酪蛋白可防止或延缓硝酸还原酶活性在数小时内的衰减。此外，牛血清白蛋白或酪蛋白存在于酶匀浆中会显著增加硝酸还原酶活性（高达 15 倍），尤其是在较老的叶片组织中。
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