过刊浏览

番茄果实ACC合成酶的性质

胡建成, 华雪增, 刘愚, 梁厚果

兰州大学植物生理研究室.甘肃,兰州 730000；中科院上海植物生理研究所.上海 200032

摘要

番茄果实ACC合成酶反应最适pH值为9.5;酶在pH8.0下最稳定,pH7.5-10短时间处理不会使酶发生不可逆变性;酶在pH8.0和9.5的Km值分别为23和40#mu#mol/L;出酶的半寿期为107min。光照对酶活性有抑制作用。

关键词： 番茄果实; ACC合成酶; 酶学性质

Properties of tomato fruit ACC synthase

Hu Jiancheng, Hua Xuezeng, Liu Yu, Liang Houguo

Laboratory of Plant Physiology,Lanzhou University.Lanzhou 730000,Gansu；China

Abstract

1-Aminocyclopropane-1-carboxylate (ACC) synthase (EC 4,4,1,14) is the key enzyme regulating ethylene biosynthesis in higher plants. Some properties of ACC synthase purified from wound-induced tomato fruit were examined in this study. The optimum pH of the enzyme reaction was 9.5. ACC synthase activity was stablest at pH 8.0 and no irreversible denaturation occurred when the enzyme was kept at pH 7.5-10 for 24h. Km values of the enzyme at pH 8.0 and pH 9.5 were 23 #mu#mol/L and 40 #mu#mol/L, respectively. Light had inhibitory effect on ACC synthase activity, which might result from sensitized photooxidation with pyridoxal-5^-phosphate as photosensitizer.

Key words: Tomato fruit;ACC synthase;Enzyme properties

收稿日期：　　录用日期：

通讯作者：　　E-mail:

引用本文：

胡建成, 华雪增, 刘愚, 梁厚果. 番茄果实ACC合成酶的性质[J]. 生理学报 1998; 50 (2): .

Hu Jiancheng, Hua Xuezeng, Liu Yu, Liang Houguo. Properties of tomato fruit ACC synthase. Acta Physiol Sin 1998; 50 (2): (in Chinese with English abstract).