The functional significance of amylase polymorphism in Drosophila melanogaster I. Properties of two amylase variants
The functional significance of amylase polymorphism in Drosophila melanogaster I. Properties of two amylase variants
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果蝇淀粉酶多态性的功能意义 I. 两种淀粉酶变体的特性
DOI：
10.1007/bf00120563
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发表时间：
1978
期刊：
影响因子：
1.5
通讯作者：
W. Scharloo
中科院分区：
文献类型：
--
作者：
A. Hoorn;W. Scharloo
本文测定了黑腹果蝇两种淀粉酶变异体的纯合菌株的淀粉酶性质。两种菌株的幼虫和成虫的淀粉酶的最适pH值均在pit 7.0左右。酶解产物具有较高的温度稳定性。它们的最大活性（对于Amy 1，Vmax = 26.2mU/9，对于Amy 4，6Vmax = 128.9mU/ 9）和米氏常数（对于Amy 1，Km = 0.09%淀粉，对于Amy a，6 Km = 0.25%淀粉）不同。这意味着在饱和底物浓度下测得的活性差异不会消失或在较低底物浓度下不会逆转。这支持了这样的假设，即当两个菌株竞争食物并且淀粉是限制因素时，淀粉酶活性的这种差异将导致选择优势。
Properties of amylase of two strains homozygous for two different amylase variants of Drosophila rnelanogaster were determined. Amylase of larvae and adults of both strains showed a pH optimum around pit 7.0. The Amy I enz)alae showed a higher temperature stability. They differed in maximal activity (for Amy 1 Vma x = 26.2 mU/9, for Amy4, 6 Vma x = 128.9 mU/ 9) and Michaelis constants (for Amy 1 K m = 0.09% starch, for Amy a,6 K m = 0.25% starch). This means that the activity difference measured at saturating substrate concentrations will not vanish or will not be reversed at lower substrate concentrations. This supports the hypothesis that this difference in amylase activity will cause a selective advantage when the two strains compete for food and starch is a limiting factor.