Study on the Relationship between Activity of Phenylalanine Ammonia Lyase(PAL) and Polyphenol Content in Tobacco Seedling
Shao Fu-wen
Abstract
Shao Fu-wen
Abstract
[Objective] The purpose was to determine the activity of phenylalanine ammonia lyase(PAL),specific activity and polyphenol content in different varieties of tobacco seedling,and study the relationship between PAL activity and polyphenol content.[Method] Three tobacco variety was west 1#,east 2# and middle 3#,respectively.[Result] The enzyme extraction buffers had some effects on PAL activity value,in which 10%PVP's effects was the best.The PAL activity of the tobacco variety seedling with higher polyphenol content was higher,and PAL activity showed a positive correlation with the concentration of β-mercaptoethanol in enzyme extraction buffer.Polyphenol content could hardly inhabit the activity of PAL.[Conclusion] The study provides a reference basis for exploring modified determination method of PAL activity,and confirm the relationship between PAL activity and polyphenol content.
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[Objective] The purpose was to determine the activity of phenylalanine ammonia lyase(PAL),specific activity and polyphenol content in different varieties of tobacco seedling,and study the relationship between PAL activity and polyphenol content.[Method] Three tobacco variety was west 1#,east 2# and middle 3#,respectively.[Result] The enzyme extraction buffers had some effects on PAL activity value,in which 10%PVP's effects was the best.The PAL activity of the tobacco variety seedling with higher polyphenol content was higher,and PAL activity showed a positive correlation with the concentration of β-mercaptoethanol in enzyme extraction buffer.Polyphenol content could hardly inhabit the activity of PAL.[Conclusion] The study provides a reference basis for exploring modified determination method of PAL activity,and confirm the relationship between PAL activity and polyphenol content.
Key concepts: Phenylalanine ammonia-lyase, Polyphenol, Seedling, Phenylalanine, Enzyme assay, Chemistry, Food science, Enzyme