1) Spinacia oleracea betaine aldehyde dehydrogenase(SoBADH)
菠菜甜菜碱醛脱氢酶
2) betaine aldehyde dehydrogenase
甜菜碱醛脱氢酶
1.
Studies on betaine aldehyde dehydrogenase (BADH) gene in plants;
植物甜菜碱醛脱氢酶基因研究进展
2.
Moleculor Clone and Functional Analysis of Betaine Aldehyde Dehydrogenase Gene of Avicennia marina;
红树植物白骨壤甜菜碱醛脱氢酶基因的克隆与功能研究
3.
In this study,betaine aldehyde dehydrogenase gene(BADH) transformed maize was examined for tolerance to salt induced stress with artificial sea water in greenhouse.
为了对已获得的转甜菜碱醛脱氢酶基因(BADH)玉米3个株系的后代进行田间耐盐性鉴定,采用稀释1倍的人工海水在温室内模拟田间盐胁迫进行处理,结果表明:在盐胁迫条件下,转BADH基因玉米成活率较对照高,转基因株系的叶片电导率极显著地低于对照,而叶绿素含量极显著地高于对照。
3) BADH
甜菜碱醛脱氢酶
1.
Agrobacterium-mediated transformation with a gene encoding for betaine-aldehyde dehydrogenase(BADH) in brassica napus;
转甜菜碱醛脱氢酶基因油菜的获得及其耐盐性研究
2.
The Change of BADH Protein Content in Seedlings of Different Cereals Varieties;
不同类型禾谷类作物幼芽中甜菜碱醛脱氢酶蛋白含量差异
3.
In this research, the seedlings of transgenic alfalfa with BADH gene and bermudagrass salt endurance mutant in vitro were used as plant materials.
苜蓿转BADH基因植株耐盐抗旱性特性甜菜碱被认为是最有效的渗透调节物质,其积累有利于提高植物的耐盐抗旱性,而甜菜碱醛脱氢酶(betaine aldehyde dehydrogenase,BADH)是甜菜碱合成途径的一种重要酶。
4) Betaine Aldehyde Dehydrogenase (BADH)
甜菜碱醛脱氢酶
1.
Effect of the Insertion of Exogenous Gene of Betaine Aldehyde Dehydrogenase (BADH) on Salt and Drought Resistance of Wheat;
导入外源甜菜碱醛脱氢酶基因BADH对小麦盐旱抗性的影响
5) betaine aldehyde dehydrogenase gene
甜菜碱醛脱氢酶基因
1.
According to the specified primers designed by 5′ end sequences of the betaine aldehyde dehydrogenase gene (BADH) in Atriplex triangularis DNA, the fragment of its 5′ flanking sequences were amplified and cloned by inverse PCR technique.
根据三角叶滨藜甜菜碱醛脱氢酶基因(BADH)5′端序列设计特异引物,采用反向PCR技术从三角叶滨藜总DNA中扩增并克隆了该基因的5′侧翼区约855bp的片段。
6) BADH
甜菜碱醛脱氢酶基因
1.
The choline dehydrogenase gene(betA) and the betaine aldehyde dehydrogenase gene(BADH) are the key genes of the glycine betaine’s synthesis pathway.
胆碱脱氢酶基因(betA)和甜菜碱醛脱氢酶基因(BADH)为甜菜碱合成途径中的两个关键酶基因,分别调控甜菜碱合成的两步反应,将它们导入植物将有助于耐盐性的提高。
补充资料:锅塌菠菜
【菜名】 锅塌菠菜
【所属菜系】 鲁菜
【特点】 色泽金黄,香鲜脆嫩,引入食欲。
【原料】
菠菜200克。 鸡蛋黄25克、香菇25克、火腿25克。淀粉50克、精盐5克、葱15克、姜10克、清汤、150克、花生油50克。
【制作过程】
1.菜削去根部,去掉老皮及前梢,齐刀切成长6厘米的段,入开水中略焯,迅速捞出。 2.蛋黄放入汤盘中打散,再放入湿淀粉、精盐搅匀成蛋黄糊。将菠菜整齐地放入盘内,使其沾满蛋黄糊,香菇与火腿均切成细丝。 3.放花生油烧至四成热(约100℃),放入葱姜丝稍炸,然后整齐地推入挂糊的菠菜,用微火蹋煎,至金黄色时翻个个,蹋煎两面至金黄色。再放入清汤、精盐、加盖蹋煎1分钟,待汤汁将尽时出锅。撒上火腿,冬菇丝即成。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。