食品科学 ›› 2008, Vol. 29 ›› Issue (9): 348-351.
• 生物工程 • 上一篇 下一篇
江力, 刘国庆, 窦伟
出版日期:
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JIANG Li, LIU Guo-Qing, DOU Wei
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摘要： 本实验研究茶树菇原生质体制备的影响因素及茶树菇原生质体的融合过程。结果表明,酶、酶解时间、酶解温度、渗透压稳定剂、pH值对原生质体的制备有显著的影响,其中温度、pH值对原生质体的制备影响最大。制备茶树菇原生质体的最佳条件为:1%纤维素酶和1%蜗牛酶(1:1),酶解4h,酶解温度为28℃,渗透压稳定剂采用pH6.00.6mol/L甘露醇溶液。原生质体的融合采用30%PEG(MW4000)溶液和pH10.50.2mol/LCaCl2溶液。
关键词: 茶树菇, 原生质体, 制备, 融合
Abstract: The factors affecting the preparation of Agrocybe aegerita protoplasts from and the fusion between the protoplasts were studied. The results showed that enzyme type, enzymolysis time, enzymolysis temperature, osmotic pressure stabilizer and pH significantly affect the preparation of protoplasts, and enzymolysis temperature and pH among them are the most important influence factors. The best preparation conditions are as follows: digesting for 4h with 1% cellulase and 1% snailase (1:1) at 28 ℃ and taking 0.6 mol/L mannitol solution at pH 6.0 as osmotic pressure stabilizer. Protoplast fusion is made by chemical method with 30% PEG (MW 4000) and 0.2 mol/L CaCl2 (pH 10.5).
Key words: Agrocybe aegerita, protoplast, preparation, fusion
江力, 刘国庆, 窦伟. 茶树菇原生质体制备及融合研究[J]. 食品科学, 2008, 29(9): 348-351 https://doi.org/
JIANG Li, LIU Guo-Qing, DOU Wei. Study on Preparation and Fusion of Agrocybe aegerita Protoplast[J]. FOOD SCIENCE, 2008, 29(9): 348-351 https://doi.org/
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