EFFECT OF TEMPERATURE ON INVERTASE INVERTASE INHIBITOR AND SUGARS IN POTATO TUBERS
EFFECT OF TEMPERATURE ON INVERTASE INVERTASE INHIBITOR AND SUGARS IN POTATO TUBERS
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DOI：
10.1104/pp.41.10.1657
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发表时间：
1966-01-01
期刊：
影响因子：
7.4
通讯作者：
SHAW, R
中科院分区：
文献类型：
--
作者：
PRESSEY, R;SHAW, R
马铃薯块茎中还原糖的积累暴露于低温下发生伴随形成的酶转化酶。在低温处理的初始阶段，当还原糖迅速增加时，转化酶的形成进行，直到酶的水平超过内源性大分子转化酶抑制剂，导致基础转化酶活性。随着糖积累速率的降低和糖水平变得几乎恒定，总转化酶降低，基础活性消失，并产生低过量的抑制剂。在转移的冷储存的块茎温暖的温度，糖和转化酶急剧下降和大量过量的抑制剂的发展。当块茎经受交变温度时，糖、转化酶和转化酶抑制剂的这些变化可逆地发生。结果表明，在低温下，转化酶在块茎中己糖积累中起直接作用。
The accumulation of reducing sugars in potato tubers exposed to low temperatures occurred with concomitant formation of the enzyme invertase. During the initial period of cold treatment when reducing sugars increased rapidly, invertase formation proceeded until the level of the enzyme exceeded that of an endogenous macromolecular invertase inhibitor, resulting in a basal invertase activity. As the rate of sugar accumulation decreased and the sugar level became nearly constant, total invertase decreased, the basal activity disappeared, and a low excess of inhibitor developed. On transfer of cold-stored tubers to warmer temperatures, sugars and invertase decreased sharply and a large excess of inhibitor developed. These changes in sugars, invertase and invertase inhibitor occurred reversibly when the tubers were subjected to alternating temperatures. The results suggest a direct role for in-yertase in hexose accumulation in tubers at low temperatures.