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《番茄果实成熟中的果胶甲酯酶》由中国农业科学技术出版社出版。
作者简介
作者：（英国）塔克（Tucker G.）
目录
CHAPTER1 INTRODUCTION
1.1Fruit
1.1.1 General introduction
1.1.2 Tomato
1.2 Fruit riipening
1.2.1 Colour， flavour and texture changes in fruit ripening
1.3 Plant cell wall
1.3.1 General introduction
1.3.2 Cell wall components
1.3.3 Cell wall structure
1.4 Cell wall enzymes
1.4.1 Polygalacturonase（PG）
1.4.2 Pectate lyases
1.4.3 β—Galactosidase
1.4.4 Expansin
1.5 Pectinmethylesterase
1.5.1 PE proteins
1.5.2 PE modes of action and regulation
1.5.3 PE genes and isoforms
1.5.4 Tomato PE antisense lines
CHAPTER 2 MATERIALS AND METHODS
2.1 Plant material
2.1.1 Tomato growth and maintenance
2.1.2 Crossing tomato
2.2 Chemicals
2.3 Fruit texture analysis
2.4 Biochemical methods
2.4.1 Extraction of crude protein from tomato fruits
2.4.2 Bio—Rad （Bradford） protein assay
2.4.3 Pectinesterase assay
2.4.4 Heparin affmity chromatography
2.4.5 PE profile assay
2.4.6 Concentration ofpooled PE isoforms
2.4.7 Totalleafprotein extraction for SDS PAGE analysis
2.4.8 Making acetone insoluble solid （AIS）
2.4.9 Determination ofdegree ofesterification （DE） of the pectin by titration
2.4.10 Extraction of CDTA Soluble Pectin
2.4.11 Determination of Neutral Sugars
2.4.12 Determination of uronic acid
2.5 Molecular biological methods
2.5.1 DNA extraction from tomato leaves
2.5.2 DNA measurement
2.5.3 Polymerase chain reaction （PCR）
2.5.4 Restriction enzyme digestion
2.5.5 Agarose gel electrophoresis
2.5.6 DNA sequence （MWG value read）
2.5.7 PCR product purification by Perfectprep Gel Cleanup Kit （Eppendorf）
2.6 Immunochemistry and immunolabelling
2.6.1 Immunodot assay
2.6.2 Immunolocalization
2.7 Statistics
2.8 Capillary Electrophoresis（CE）
2.8.1 Enzyme digests
2.8.2 CE
CHAPTER 3 GENERATION OF DOUBLE ANTISENSE PLANTS
3.1 Plant generation
3.2 Generation of the double antisense plants
3.3 PE Isoform profiles ofdouble antisense plants
3.3.1 PE extraction method optimisation
3.3.2 PE profiles in tomato fruit
3.4 Summary
CHAPTER 4 CHARACTERIZATION OF PE SINGLE AND DOUBLE ANTISENSE PLANTS
4.1 Fruit PE activity and morphology analysis
4.1.1 Generation of wild—type controls
4.1.2 Fruit PE activities
4.1.3 Fruit morphology and softening
4.2 Cell wall component analysis
4.2.1 UA in acetone insoluble solids （AIS） and CDTA soluble pectin 4.2.2 DE ofpectinin AIS
4.2.3 Neutral sugar analysis by GC
4.3 Capillary electrophoresis （CE） ofpectin
4.3.1 DE of CDTA soluble pectin
4.3.2 CE profiles of PG digested CDTA soluble pectin
4.4 Characterization of antisense lines using monoclonal antibodies
4.4.1 Immuno—dot blot analysis of CDTA soluble pectin
4.4.2 Immunolocalization： Fruit pericarp
4.4.3 Immunolocalization： Stem
4.5 Summary
4.5.1 Biochemical and morphological study
4.5.2 Immunological study
CHAPTER 5 USE OF ANTISENSE LINES FOR PEISOFORMS ANALYSIS
5.1 Introduction
5.2 Effect of pH on PE activity
5.3 PEisoform profiling
5.3.1 Fruit
5.3.2 Stem
5.3.3 Leaf
5.4 Summary
CHAPTER 60VERALL DISCUSSION
6.1 Role of PE during fruit ripening
6.2 PE isoforms in vegetative tissues
6.3 Unstable PEl expression in double antisense lines
6.4 Future work
REFERENCES
文摘
版权页：
This was carried out using a GenEluteTM Plant Genomic DNA Mini—prep Kit （Sigma Product code G2N70）.Before the experiment start thereagents were checked for precipitation.If any reagent had a precipitate， itwas warmed at 55～65℃° until the precipitate dissolved and then allowedto cool to RT.The water bath was pre—warmed to 65℃°.Also the dH2O waspreheated in the water bath for column elution.Plant tissue was groundinto a fine powder in liquid nitrogen using a mortar and pestle.The powder（100mg） was transferred to a micro centrifuge tube.The sample was kept onice for immediate use or frozen at —70℃°.Lysis solution （Part A） 350μl and 50μl of lysis solution （Part B） were added to the tube and thoroughly mixedby vortexing and inverting.A white precipitate formed upon the addition oflysis solution （Part B）.The mixture was incubated at 65℃° for 10min withoccasional inversion to dissolve the precipitate.Precipitation solution 130μlwas then added to the mixture and the mixture inverted several times.Thesample was placed on ice for 5 min.
《番茄果实成熟中的果胶甲酯酶》由中国农业科学技术出版社出版。
作者简介
作者：（英国）塔克（Tucker G.）
目录
CHAPTER1 INTRODUCTION
1.1Fruit
1.1.1 General introduction
1.1.2 Tomato
1.2 Fruit riipening
1.2.1 Colour， flavour and texture changes in fruit ripening
1.3 Plant cell wall
1.3.1 General introduction
1.3.2 Cell wall components
1.3.3 Cell wall structure
1.4 Cell wall enzymes
1.4.1 Polygalacturonase（PG）
1.4.2 Pectate lyases
1.4.3 β—Galactosidase
1.4.4 Expansin
1.5 Pectinmethylesterase
1.5.1 PE proteins
1.5.2 PE modes of action and regulation
1.5.3 PE genes and isoforms
1.5.4 Tomato PE antisense lines
CHAPTER 2 MATERIALS AND METHODS
2.1 Plant material
2.1.1 Tomato growth and maintenance
2.1.2 Crossing tomato
2.2 Chemicals
2.3 Fruit texture analysis
2.4 Biochemical methods
2.4.1 Extraction of crude protein from tomato fruits
2.4.2 Bio—Rad （Bradford） protein assay
2.4.3 Pectinesterase assay
2.4.4 Heparin affmity chromatography
2.4.5 PE profile assay
2.4.6 Concentration ofpooled PE isoforms
2.4.7 Totalleafprotein extraction for SDS PAGE analysis
2.4.8 Making acetone insoluble solid （AIS）
2.4.9 Determination ofdegree ofesterification （DE） of the pectin by titration
2.4.10 Extraction of CDTA Soluble Pectin
2.4.11 Determination of Neutral Sugars
2.4.12 Determination of uronic acid
2.5 Molecular biological methods
2.5.1 DNA extraction from tomato leaves
2.5.2 DNA measurement
2.5.3 Polymerase chain reaction （PCR）
2.5.4 Restriction enzyme digestion
2.5.5 Agarose gel electrophoresis
2.5.6 DNA sequence （MWG value read）
2.5.7 PCR product purification by Perfectprep Gel Cleanup Kit （Eppendorf）
2.6 Immunochemistry and immunolabelling
2.6.1 Immunodot assay
2.6.2 Immunolocalization
2.7 Statistics
2.8 Capillary Electrophoresis（CE）
2.8.1 Enzyme digests
2.8.2 CE
CHAPTER 3 GENERATION OF DOUBLE ANTISENSE PLANTS
3.1 Plant generation
3.2 Generation of the double antisense plants
3.3 PE Isoform profiles ofdouble antisense plants
3.3.1 PE extraction method optimisation
3.3.2 PE profiles in tomato fruit
3.4 Summary
CHAPTER 4 CHARACTERIZATION OF PE SINGLE AND DOUBLE ANTISENSE PLANTS
4.1 Fruit PE activity and morphology analysis
4.1.1 Generation of wild—type controls
4.1.2 Fruit PE activities
4.1.3 Fruit morphology and softening
4.2 Cell wall component analysis
4.2.1 UA in acetone insoluble solids （AIS） and CDTA soluble pectin 4.2.2 DE ofpectinin AIS
4.2.3 Neutral sugar analysis by GC
4.3 Capillary electrophoresis （CE） ofpectin
4.3.1 DE of CDTA soluble pectin
4.3.2 CE profiles of PG digested CDTA soluble pectin
4.4 Characterization of antisense lines using monoclonal antibodies
4.4.1 Immuno—dot blot analysis of CDTA soluble pectin
4.4.2 Immunolocalization： Fruit pericarp
4.4.3 Immunolocalization： Stem
4.5 Summary
4.5.1 Biochemical and morphological study
4.5.2 Immunological study
CHAPTER 5 USE OF ANTISENSE LINES FOR PEISOFORMS ANALYSIS
5.1 Introduction
5.2 Effect of pH on PE activity
5.3 PEisoform profiling
5.3.1 Fruit
5.3.2 Stem
5.3.3 Leaf
5.4 Summary
CHAPTER 60VERALL DISCUSSION
6.1 Role of PE during fruit ripening
6.2 PE isoforms in vegetative tissues
6.3 Unstable PEl expression in double antisense lines
6.4 Future work
REFERENCES
文摘
版权页：
This was carried out using a GenEluteTM Plant Genomic DNA Mini—prep Kit （Sigma Product code G2N70）.Before the experiment start thereagents were checked for precipitation.If any reagent had a precipitate， itwas warmed at 55～65℃° until the precipitate dissolved and then allowedto cool to RT.The water bath was pre—warmed to 65℃°.Also the dH2O waspreheated in the water bath for column elution.Plant tissue was groundinto a fine powder in liquid nitrogen using a mortar and pestle.The powder（100mg） was transferred to a micro centrifuge tube.The sample was kept onice for immediate use or frozen at —70℃°.Lysis solution （Part A） 350μl and 50μl of lysis solution （Part B） were added to the tube and thoroughly mixedby vortexing and inverting.A white precipitate formed upon the addition oflysis solution （Part B）.The mixture was incubated at 65℃° for 10min withoccasional inversion to dissolve the precipitate.Precipitation solution 130μlwas then added to the mixture and the mixture inverted several times.Thesample was placed on ice for 5 min.
| ISBN | 9787511624116 |
|---|---|
| 出版社 | 中国农业科学技术出版社 |
| 作者 | 温波 |
| 尺寸 | 32 |