鹰嘴豆敏感和耐盐品种在盐胁迫下的生化性能和蛋白质谱

IF 0.8 4区生物学 Q3 AGRONOMY

Legume Research Pub Date : 2018-08-25 DOI:10.18805/LR-4045

Rajnish Kumar, S. Shahi, Malvika Srivastava

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引用次数: 1

摘要

以鹰嘴豆品种BG-256和CSG-8962为材料，进行了盐胁迫(NaCl浓度分别为50mM、100mM和150mM)盆栽试验。未经处理的植物作为对照。每隔10天对20 ~ 60株植物进行分析。盐胁迫显著降低了两个品种的生物量、净同化率、相对含水量和总氮、蛋白质含量等生化指标。然而，敏感品种BG-256的衰减比耐受性品种CSG-8962更为明显。脯氨酸含量随盐暴露量的增加而增加。该蛋白的SDS-PAGE分析结果显示，高浓度盐处理下，该蛋白被大量降解。

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Biochemical performance and protein profile of sensitive and tolerant varieties of chickpea under salinity

Chickpea varieties (BG-256 and CSG-8962) were subjected to salt stress (50mM, 100mM and 150mM of NaCl) in a pot experiment. Untreated plants served as control. Plants were analyzed from 20 DAS up to 60 DAS at ten-day interval. Salt stress significantly reduced growth parameters like biomass, net assimilation rate, relative water content and biochemical parameters viz., total nitrogen and protein content of both the varieties. However, decrement was more pronounced in sensitive (BG-256) than in tolerant (CSG-8962) variety. Proline content increased with increase in salt exposure in both the varieties. SDS-PAGE of the protein reveal large amount of protein degradation in plants treated with high concentration of salt.

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来源期刊

Legume Research AGRONOMY-

CiteScore

1.30

自引率

37.50%

发文量

256

审稿时长

6-12 weeks

期刊介绍： Legume Research An International Journal. The Journal is an official publication of Agricultural Research Communication Centre. It is designed to bring out the original research articles on genetics, breeding, physiology, bacterial avtivity, production, quality, biochemistry and seeds of legumes crops. The objective of the journal is to serve as a forum for scientific community to publish their research findings on legumes ans to provide basis for new research. Journal is being scanned in the important indexing and abstracting services.