程南升; 潘學(xué)仁
東北林業(yè)大學(xué)林學(xué)系

【中文摘要】 比較了美味側(cè)耳不同菌體組織中５種酶的同工酶譜變化。酯酶（Ｅ５Ｔ）和蘋果酸脫氫酶（ＭＤＨ）在子實(shí)體中的酶帶數(shù)和活性均高于液培菌絲。過氧化物酶（ＰＯＤ）的情況則正好相反。乙醇脫氫酶（ＡＤＨ）和山梨醇脫氫酶（ＳＯＤＨ）的酶帶只在子實(shí)體中發(fā)現(xiàn)。酶譜隨子實(shí)體部位而變異的進(jìn)度同酶種類有關(guān)，ＰＯＤ變化較大，ＥＳＴ和ＭＤＨ較不明顯，ＡＤＨ和ＳＯＤＨ沒有變化。本實(shí)驗(yàn)結(jié)果為今后以這５種酶為生化遺傳標(biāo)記研究美味側(cè)耳提供了基礎(chǔ)依據(jù)。

【英文摘要】 Variation of isozyme patterns for five enzymes in different tissues of edible fungus PIeurotus sapidus was investigated,More isozyme bands and higher activity for esterase(EST)and malate dehydrogenase(MDH)were found in fruit body than in liquid-cultured mycelia,and the situation for perozidase(POD),however,was just on the con-trary.Activity of alcohol dehydrogenase(ADH) and sorbitol dehydrogenase(SODH) wasdetected only frops fruit body.The tissue specificity of isozyme patterns in fruit bodyvaried alnong the enzymes,most notable for POD,less for EST and MDH,and none forADH and SODH. The present test provided basis for further studies on Pleurotus sapidusconcerning the usage of these enzymes as biochemical or genetical markers.

【中文關(guān)鍵詞】 美味側(cè)耳; 同工酶; 組織特異性
【英文關(guān)鍵詞】 Pleurotus sapidus; Isozyme; Tissue specificity

【文獻(xiàn)出處】 中國食用菌,EDIBLE FUNGI OF CHINA,編輯部郵箱,1995年06期 【DOI】CNKI:SUN:ZSYJ.0.1995-06-014