| 在盐胁迫下获得的大豆愈伤组织及再生植株的生化反应 |
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| 引用本文： | 王玉国.在盐胁迫下获得的大豆愈伤组织及再生植株的生化反应[J].大豆科学,1992,11(1):70-73. |
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| 作者姓名： | 王玉国 |
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| 作者单位： | 山西农业大学
(陈云昭)，山西农业大学(王玉国) |
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| 摘 要： | 在含NaCl的选择培养基中获得的大豆小真叶愈伤组织及再生植株的过氧化物酶活性增高,蛋白质含量降低,愈伤组织中的脯氨酸含量随NaCl浓度增高而急剧上升。在盐胁迫下过氧化物酶活性和脯氨酸含量增高,蛋白质含量降低是对盐胁迫的生理适应。
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| 关 键 词： | 再生植株 大豆 愈伤组织 盐胁迫 |
REACTON OF SOYBEAN CALLUS TISSUES AND ERGENERATED PLANTLET TO SALT STRESS |
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| Chen Yunzhao Wang Yuguo.REACTON OF SOYBEAN CALLUS TISSUES AND ERGENERATED PLANTLET TO SALT STRESS[J].Soybean Science,1992,11(1):70-73. |
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| Authors: | Chen Yunzhao Wang Yuguo |
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| Institution: | Shanxi Agricultural University |
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| Abstract: | The young true leaves of soybean were cultured in the several concentration NaCl medium. After cultured for 20-24 days, the peroxidase active, protien and proline content of callus tissues and 2 - 4 cm high regenerated plantlet were measured. The results showed that peroxidase activity of callus tissues and regenerated plantlet under salt stress were higher than control. Except NaCl 0. 25% , peroxidase activeity of callus tissues and regenerated plantlet increased with the increase of NaCl concentration. But under several salt stress and control, the peroxidase active of regenerated plantlet was higher than that of callus tissues. Protein content of regenerated plantlet was higher than callus tissues under several NaCl concentration and control. Protein content of callus tissues and regenerated plantlet under salt stress was lower than control, and decreased with the increase NaCl concentration, except NaCl 0. 4%. The accumulation of proline was higher in callus tissues than in control and rapidly increased with increase of NaCl concentration. The proline accumulation was in relation to the decrease of protein content in callus tissues. Under salt stess, the increase of peroxidase activity, decrease of protein contect in callus tissues and regenerated plantlet and prolline accumulation in callus tissues, were a physiological adaptation to salt stress. |
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| Keywords: | Salt stress Peroxidase Protein Proline |
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