SLOW HEATING OF BARLEY ALEURONE LAYERS TO HEAT-SHOCK TEMPERATURE PRESERVES HEAT-SHOCK-SENSITIVE CELLULAR PROPERTIES.

Autor: Johnston, Mark K., Benson, Paul A. S., Rodgers, Tracey M., Brodl, Mark R.
Předmět:
Zdroj: American Journal of Botany; Mar2002, Vol. 89 Issue 3, p401, 9p, 4 Black and White Photographs, 3 Charts, 2 Graphs
Abstrakt: Examines whether aleurone layers gradually brought to high temperature sustain the expression of α-amylase and whether any such expression is correlated with changes in endoplasmic reticulum membrane phospholipid composition. Properties of heat-stressed barley aleurone layers; Difference between the fast and slow ramps with regard to α-amylase synthesis; Comparison between the fast and slow ramps with regard to heat-shock proteins synthesis.
Databáze: Complementary Index