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Heat-stable proteins and desiccation tolerance in axes of germinating peanut seeds

Huang Shangzhi, Wang Dongmei, Lu Chunbin, Fu Jiarui

Department of Bioscience & Biotechnology,Zhongshan University.Guangzhou 510275,Guangdong

Abstract

Peanut (Arachis hypogaea L.) seed reached 100% germination at 18h after imbibition. Peanut axes from seeds undergoing for less than 18h and subjected to desiccation maintained 100% germinability, but those from seeds imbibing for 24h had zero germinability. During germination, the content of heat-stable proteins in axes lowered slowly. After 24h imbibition, the content of heat-stable proteins in axes declined remarkably. SDS-PAGE and two dimensional electrophoresis showed that the heat-stable proteins in peanut axes consisted mainly of storage proteins. The degradation of the major subunits of arachin, conarachin I and 2S proteins were related to the loss of desiccation tolerance in germinated peanut axes.

Key words: Peanut seed;Desiccation tolerance;Heat-stable protein;Storage protein

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Citing This Article：

Huang Shangzhi, Wang Dongmei, Lu Chunbin, Fu Jiarui. Heat-stable proteins and desiccation tolerance in axes of germinating peanut seeds. Acta Physiol Sin 1999; 51 (2): (in Chinese with English abstract).