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小麦的热击蛋白及耐热性的获得

DOI: 10.3321/j.issn:1000-7091.1994.z1.016, PP. 75-79

Keywords: 小麦,热击,热击蛋白,耐热性

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Abstract:

将生长3天的小麦幼苗在不同温度下进行热击处理和同位素标记,在34℃时诱导出了十几种蛋白,其中,以70、54、26、15~17KD分子量的蛋白最为明显;当热击时间超过4h时,这些蛋白明显地减少。事先对小麦进行34℃的热锻炼,可使其获得耐热性来抵御高温的伤害。

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