Effects of freezing and hardening on the sulfhydryl groups of protein fractions from cabbage leaves.

Abstract:

: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.

journal_name

Plant Physiol

journal_title

Plant physiology

authors

Morton WM

doi

10.1104/pp.44.2.168

subject

Has Abstract

pub_date

1969-02-01 00:00:00

pages

168-72

issue

2

eissn

0032-0889

issn

1532-2548

journal_volume

44

pub_type

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