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同工酶是一类结构不同、催化同一反应的酶,在酶活性的最适 pH、温度、底物浓度及代谢调控等方面有差异,因此它们在代谢生理上实际起着不同的功能。国内外对食用菌同工酶的研究在八十年代就已开始,并且作为不育单孢杂交育种的遗传标记。Toyomasu 和 Zenny-ozi(1981)对香菇同工酶研究发现酯酶同工酶能显示出香菇种间的广泛变异,可作为香菇种的鉴定手段。Roysea 和 May(1982)用同工酶
Isoenzymes are a class of enzymes that are structurally distinct and catalyze the same reaction, differing in their optimum pH, temperature, substrate concentration, and metabolic regulation, and therefore they actually perform different functions in the metabolic physiology. Domestic and foreign researches on edible fungal isozymes began in the eighties and used as genetic markers for the breeding of sterile single spore hybrids. Toyomasu and Zenny-ozi (1981) on the mushroom isozyme study found that esterase isozyme can show a wide range of variation between mushrooms, mushrooms can be used as a means of identification. Roysea and May (1982) use isozymes