L-AMINO-ACID OXIDASE-INDUCED TRANSCOLOURATION IN DYERS-SAFFRON FLOWERS

被引：0

作者：

SAITO, K

UTSUMI, Y

机构：

来源：

ACTA PHYSIOLOGIAE PLANTARUM | 1995年 / 17卷 / 01期

关键词：

DYERS-SAFFRON; FLOWER REDDENING; AMINO ACID OXIDASE;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

L-Amino acid oxidase (EC 1.4.3.2) from Crotalus durissus was shown to facilitate the reddening of dyer's saffron flowers. On dosage of 10 munits/ml enzyme sample at the presence of 1,000 nmol L-leucine, the rate of carthamin accumulation was elevated by about 48% with a specific value of 258.2 pmol carthamin/ml/min. L-Amino acid oxidase action on flower reddening was evaluated in the presence or absence of L-leucine, L-glutamic acid and L-glutamine at given concentrations.

引用

页码：37 / 40

页数：4