紫色、绿色和白色茄子中五种酸性磷酸酶的活性
Activities of Five Acid Phosphatases in Purple, Green, and White Eggplants.
作者信息
Flick George J, Ory Robert L, St Angelo Allen J
机构信息
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061 and Southern Regional Research Center 3 , P.O. Box 19687, New Orleans, Louisiana 70179.
出版信息
J Food Prot. 1978 Apr;41(4):272-274. doi: 10.4315/0362-028X-41.4.272.
Tissues of purple, green, and white varieties of eggplant, Solanum melongena , were analyzed for relative activity of phenyl phosphatase, fructose-1, 6-diphosphatase, glucose-1-phosphatase, glucose-6-phosphatase, and ATPase. Activities of all phosphatases were highest in the purple variety and lowest in the white. Relative rates of activity decreased in the order: ATPase, phenyl phosphatase, fructose-1, 6-diphosphatase, glucose-6-phosphatase, and glucose-1-phosphatase (only found in the purple variety).
对茄子（茄属植物）的紫色、绿色和白色品种的组织进行了分析，以检测苯磷酸酶、果糖-1,6-二磷酸酶、葡萄糖-1-磷酸酶、葡萄糖-6-磷酸酶和ATP酶的相对活性。所有磷酸酶的活性在紫色品种中最高，在白色品种中最低。活性的相对速率按以下顺序降低：ATP酶、苯磷酸酶、果糖-1,6-二磷酸酶、葡萄糖-6-磷酸酶和葡萄糖-1-磷酸酶（仅在紫色品种中发现）。
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