Effects of Freezing and Hardening on the Sulfhydryl Groups of Protein Fractions From Cabbage Leaves 1

AUTOR(ES)

Morton, William M.

RESUMO

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 14C 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.

Documentos Relacionados

• Direct Relation Between Growth and Frost Hardening in Cabbage Leaves 1
• Interrelations between Environmental Factors and Freezing Resistance of Cabbage Leaves
• Purification and Characterization of a Cryoprotective Protein (Cryoprotectin) from the Leaves of Cold-Acclimated Cabbage.
• SULFHYDRYL GROUPS AND GRAM STAIN1
• Energy Budgets and Temperatures of Nyctinastic Leaves on Freezing Nights 1