Analysis On The Level Of Soluble Proteins And Isoenzyme Of Wheat Vernalization And Cold Hardiness

Four different varieties of wheat ( suyin 10, beiyi 1, lumai 22, jinchun 9 ) were treated by means of vernalization, devernalization, cold acclimation. Soluble protein, POD isoenzyme, SOD isoenzyme of them were analyzed by SDS-PAGE. Analysis conclusion showed: a certain vernalization time for sprouting seed could improve the ability of cold hardiness of wheat seedlings. After vernalization, the soluble protein of winter wheat increased. In the range of suitable vernalization time, vernalization could improve the ability of cold hardiness of winter wheat. The cold hardiness of spring wheat would be decreased. After cold acclimation, 46KD protein content increased sharply, it had something to do with cold hardiness of seedlings. During the vernalization, POD isoenzyme activity increased with lengthening of vernalization time and the cold hardiness of wheat improved. SOD isoenzyme activity of whiter wheat increased with vernalization time. After cold acclimation, the analysis on isoenzyme patterns and their activities showed prominent changes. The molecular weight of their new bands in the vernalization process approached to that of the soluble proteins. So POD and SOD isoenzyme activity were related to cold hardiness of wheat variety.