Abstract:
:The inactivation temperature for Hill activity and for the long-lived delayed fluorescence of isolated Pisum sativum L. chloroplasts was found to depend on pH, the maximal value being in the pH region 5-7. Salts increase the inactivation temperature by 4-7°C. Effects of D2O and some other substances that modify the thermostability of chloroplasts are dependent on pH. It is concluded that thermal denaturation of proteins is the most probable mechanism for heat inactivation of chloroplasts.
journal_name
Plantajournal_title
Plantaauthors
Venediktov PS,Krivoshejeva AAdoi
10.1007/BF00402854subject
Has Abstractpub_date
1984-03-01 00:00:00pages
200-3issue
3eissn
0032-0935issn
1432-2048journal_volume
160pub_type
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