| 外源植物激素对大麦抗菌蛋白的影响 |
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| 引用本文： | 栾南,赵长新. 外源植物激素对大麦抗菌蛋白的影响[J]. 酿酒科技, 2012, 0(9): 65-67 |
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| 作者姓名： | 栾南 赵长新 |
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| 作者单位： | 大连工业大学生物工程学院,辽宁大连,116034 |
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| 摘 要： | 通过在制麦的浸麦阶段添加赤霉素（GA3）、脱落酸（ABA）、细胞分裂素（6-BA）3种植物激素,考察外源植物激素与大麦抗菌蛋白的关系。结果表明,在发芽结束时,添加GA3的实验组中,0.05 mg/L实验组抗菌蛋白含量最高（为566.6μg/g）,0.5 mg/L实验组蛋白含量最低;在添加ABA的实验组中,20 mg/L的实验组抗菌蛋白含量最高,为514.9μg/g,40 mg/L蛋白含量最低;在添加6-BA的实验组中,20 mg/L的实验组抗菌蛋白含量最高（为484.4μg/g）,10 mg/L的最低。
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| 关 键 词： | 植物激素 大麦 抗菌蛋白 |
Effects of Exogenous Plant Hormones on Antibacterial Protein Content of Barley |
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| LUAN Nan and ZHAO Changxin. Effects of Exogenous Plant Hormones on Antibacterial Protein Content of Barley[J]. Liquor-making Science & Technology, 2012, 0(9): 65-67 |
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| Authors: | LUAN Nan and ZHAO Changxin |
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| Affiliation: | LUAN Nan and ZHAO Changxin (School of Bioengineering,Dalian Polytechnic University,Dalian,Liaoning 116034,China) |
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| Abstract: | Three plant hormones including GA3,ABA and 6-BA were added respectively during barley steeping.At the end of malting,in GA3-added experimental groups,the content of antibacterial protein was the highest(566.6 μg/g) as the addition level was 0.05 mg/L and the lowest as the addition level was 0.5 mg/L;in ABA-added groups,the content of antibacterial protein was the highest(514.9 μg/g) as the addition level was 20 mg/L and the lowest as the addition level was 40 mg/L;in 6-BA-added groups,the content of antibacterial protein was the highest(484.4 μg/g) as the addition level was 20 mg/L and the lowest as the addition level was 10 mg/L. |
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| Keywords: | plant hormones barley antibacterial protein |
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