Esterase 同位酵素, 蛋白質 및 形態的 特性에 의한 고구마 品種 分類

• 영문명: Varietal classification of sweet potato based on esterase isozymes, proteins and some morphological characteristics
• 발행기관: 한국육종학회
• 저자명: Deog Su Kim(金德洙) Sung Kun Oh(吳聖根) Moon Sup Chin(陣文燮) Jeom Ho Ryu(柳點鎬)
• 간행물 정보: 『한국육종학회지』Vol.28 No.2, 156~162쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1996.06.30

영문 초록

This study was conducted to utilize effectively similar varieties of sweet potato at the National Crops Experiment Station of Korea in 1994. Those were classified by esterase isozymes, proteins and some morphological characteristics. The results were as follows. The esterase isozymes in the leaves were similar in Kanto 95-1 and Kanto 95-2, Beniastma, Beniaka, Beniazuma and Benikomachi, Kintoki and Kintoki-2, Hongmi and Hongmi-2, High Starch and Hi-Starch. The esterase isozymes in the tuberous roots were similar in Beniastma and Beniaka, shiroshistma and Shiroshastma. The protein banding patterns in the tuberous roots were similar in Kanto and Kanto 95-1, Beniastma, Beniaka, Beniazuma and Benikomachi, Simon and Simon-2, High Starch and Hi-Starch. The morphological characteristics in the field were similar in Kanto 95 and Kanto 95-1, Beniastma, Beniaka, Beniazuma and Benikomachi, Simon and Simon-2, High Starch and Hi-Starch. Beniastma and Beniaka were appeared as the similar varieties because those had the same esterase isozymes in the leaves, tuberous roots and protein banding pattern in the tuberous roots, and some morphological characteristics in the field.

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키워드

Electrophoresis Esterase isozymes Proteins Morphological chracteristics Sweet potato