| Autor: |
Morton WM; Department of Botany, University of Missouri, Columbia, Missouri 65201. |
| Jazyk: |
angličtina |
| Zdroj: |
Plant physiology [Plant Physiol] 1969 Feb; Vol. 44 (2), pp. 168-72. |
| DOI: |
10.1104/pp.44.2.168 |
| Abstrakt: |
Disc electrophoresis was used to separate water soluble proteins from hardy, non-hardy, and frost killed cabbage (Brassica oleracea var. capitata) leaves. Amidoschwarz staining failed to reveal any new bands as a result of hardening although the relative amounts of proteins in individual bands changed. Sulfhydryl groups in the protein bands were stained with 2,2-dihydroxy-6,6-dinaphthyl disulfide and labeled with (14)C p-chloromercuribenzoate. Significant decreases in the sulfhydryl content of the total water soluble protein were found during hardening and as a result of frost death. The decrease during hardening was paralleled by a significant increase in the water soluble protein. There was a significant increase in the sulfhydryl content per unit high molecular weight protein but a decrease in the sulfhydryl content per total protein as a result of frost death. This was interpreted as evidence for intermolecular disulfide bond formation during freezing. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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