文章摘要
马明杰,程顺昌,纪淑娟,胡美斯,阴晓晨,贾文韬,魏宝东.低温胁迫对青椒膜脂代谢的影响[J].包装工程,2020,41(3):21-27.
MA Ming-jie,CHENG Shun-chang,JI Shu-juan,HU Mei-si,YIN Xiao-chen,JIA Wen-tao,WEI Bao-dong.Effects of Low Temperature Stress on Membrane Lipid Metabolism of Capsicum Annuum[J].Packaging Engineering,2020,41(3):21-27.
低温胁迫对青椒膜脂代谢的影响
Effects of Low Temperature Stress on Membrane Lipid Metabolism of Capsicum Annuum
投稿时间:2019-06-26  修订日期:2020-02-10
DOI:10.19554/j.cnki.1001-3563.2020.03.004
中文关键词: 青椒  低温胁迫  膜脂组分  脂氧合酶  磷脂酶D
英文关键词: capsicum annuum  low temperature stress  membrane lipid component  lipoxygenase  phospholipase D
基金项目:‘十三五’国家重点研发项目(2016YFD0400103)
作者单位
马明杰 沈阳农业大学 食品学院沈阳 110866 
程顺昌 沈阳农业大学 食品学院沈阳 110866 
纪淑娟 沈阳农业大学 食品学院沈阳 110866 
胡美斯 沈阳农业大学 食品学院沈阳 110866 
阴晓晨 沈阳农业大学 食品学院沈阳 110866 
贾文韬 沈阳农业大学 食品学院沈阳 110866 
魏宝东 沈阳农业大学 食品学院沈阳 110866 
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中文摘要:
      目的 为了研究低温胁迫对青椒膜脂代谢的影响。方法 以“晋黎”青椒为实验材料,测定10 ℃(对照)和4 ℃(低温胁迫)等不同贮藏温度下青椒相对电导率、丙二醛(MDA)、脯氨酸、磷脂酶D(PLD)、脂氧合酶(LOX)活性、脂肪酸组分的变化情况。结果 在低温胁迫下,青椒的相对电导率升高,MDA积累,脯氨酸含量增加,PLD和LOX活性升高,亚油酸、亚麻酸减少,硬脂酸增加,脂肪酸不饱和指数降低。结论 低温胁迫诱导青椒PLD和LOX活性上升,引起不饱和脂肪酸降解,饱和脂肪酸增加,膜流动性减弱,最终导致膜失去完整性,在这过程中脯氨酸含量明显升高。
英文摘要:
      The work aims to study the effects of low temperature stress on membrane lipid metabolism of capsicum annuum. 'Jinli' capsicum annuums were used as experimental materials and stored at 10 ℃ (control group) and 4 ℃ (LT stress group). The changes in electrolyte leakage, malondialdehyde (MDA), proline, phospholipase D (PLD), lipoxygenase (LOX) activity and fatty acid components of capsicum annuum were identified and analyzed. The results showed that, under LT stress, the electrolyte leakage of capsicum annuum increased, MDA accumulated, proline content increased, PLD and LOX activities increased, linoleic acid and linolenic acid decreased, stearic acid increased and fatty acid unsaturation index decreased. Low temperature stress can give rise to the increase of PLD and LOX activities, the degradation of unsaturated fatty acids and the increase of saturated fatty acids. A decrease in membrane fluidity ultimately leads to a loss of membrane integrity. During this process, the proline content increases significantly.
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