不同贮藏温度条件下菜用大豆蔗糖代谢与相关酶活性变化

以‘新大粒1号’菜用大豆为试材，研究不同贮藏温度（1、5、10、20 ℃）条件下菜用大豆蔗糖代谢及相关酶活性的变化情况。结果表明，贮藏期间菜用大豆蔗糖、果糖及葡萄糖含量均呈整体下降趋势，1 ℃有效控制了蔗糖降解；酸性转化酶（AI）活性在第1天达到峰值后逐渐下降，不受贮藏温度影响；20 ℃条件下中性转化酶（NI）活性持续增加，至第4天达到最大值，其他温度组变化差异不显著（P＞0.05）；蔗糖合成酶（SS）活性略有降低后快速升高，至第4天达到峰值后逐渐下降；蔗糖磷酸合成酶（SPS）活性呈整体下降趋势，与蔗糖含量呈极显著正相关（P＜0.01），与果糖含量呈显著正相关（P＜0.05），其他酶活性与糖含量之间均无显著相关性（P＞0.05）。这表明SPS可能与‘新大粒1号’菜用大豆中蔗糖降解密切相关。

Changes of Sucrose Metabolism and Related Enzyme Activities in Vegetable Soybean at Different Storage Temperatures

Xindali No. 1 vegetable soybean was used as materials to investigate the changes of sucrose metabolism and
related enzyme activities during storage at different temperatures (1, 5, 10, and 20 ℃). Results demonstrated that the
contents of sucrose, fructose and glucose in vegetable soybean showed an overall downward trend, while storage at 1 ℃
inhibited the degradation of sucrose significantly. The activity of acid invertase (AI) reached the peak level on the first
day, and then decreased gradually. It was not affected by various temperatures. The activity of neutral invertase (NI)
increased until the fourth day at 20 ℃, while no significant difference was found among other storage temperature groups
(P ＞ 0.05). The activity of sucrose synthase (SS) increased rapidly with a slight decrease at first, and reached the peak level
on the fourth day, and then decreased gradually. Furthermore, the activity of sucrose phosphate synthase (SPS) showed a
decreasing trend. It had a significantly positive correlation with sucrose content (P ＜ 0.01), and a positive correlation with
the content of fructose (P ＜ 0.05). However, no positive correlation was found between other enzymes and sugar content
(P ＞ 0.05). Therefore, SPS might play an important role in the sucrose degradation of Xindali No. 1 vegetable soybean.