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Investigation of the Urea Enzyme Catalysis Specific Property in the Sprouting Period of Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年05期
Page:
856-858
Research Field:
Publishing date:

Info

Title:
Investigation of the Urea Enzyme Catalysis Specific Property in the Sprouting Period of Soybean
Author(s):
HE Shi-min; XIANG Deng-yun; YIN Shi-shi
Department of Life Science，Changjiang Teacher’s College，Chongqing 408003，China
Keywords:
Soybean; Urea enzyme; Catalysis specific property; Substrate concentration; Temperature
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2009.05.0856
Abstract:
Urea enzyme influence environmental urea utilization ratio directly during sprouting of soybean seeds.According to the principle that urea will release NH3 when hydrolyzed by urea enzyme and hence increase pH of aqueous solution.Soybean seeds of Hefeng 25 and Liaodou 7 were soaked in distilled water for 12 h，and then cultured in incubator at 25℃ for 0，24，36，48 and 72 h，respectively.Then the cultured soybean seeds were smashed and centrifuge to obtain the urea enzyme sample solution.The activity of urea enzyme under different concentration of urea phosphate buffer and temperature were calculated based on the △pH.Results showed that the urea enzymic activity of Hefeng 25 was maximum when concentration of substrate was 0.25 mol.L-1；while for Liaodou 7 the concentration of substrate was 0.35 mol.L-1.The most suitable temperature for urea enzymic activity was 70℃，and soybean seeds had highest urea enzyme activity when cultured for 24 h.The Urea enzyme activity of Hefeng 25 was higher than that of Liaodou 7.

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Last Update: 2014-09-18