高粱提取物中 4-羟基肉桂酸羟化酶的激活。
Activation of 4-hydroxycinnamate hydroxylase in extracts from sorghum.
机构信息
Department of Biology, Reed College, Portland, Oregon 97202.
出版信息
Plant Physiol. 1974 Nov;54(5):686-9. doi: 10.1104/pp.54.5.686.
Abstract
Three types of activation of 4-hydroxycinnamate hydroxylase have been observed in extracts of Sorghum bicolor. One involves the elimination of a lag period either by increasing the enzyme concentration or by the addition of a catalytic amount of caffeic acid. Two involve increases after freezing of incubation mixtures containing both hydroxycinnamate and ascorbate, one being a rapid but short-lived increase that may be limited to the freeze-thaw period, the other a slower and more sustained effect on the maximum linear rate obtained during the incubation period after thawing.
摘要
在高粱提取物中观察到 4-羟基肉桂酸羟化酶的三种激活方式。一种方式是通过增加酶浓度或添加催化量的咖啡酸来消除滞后期。另外两种方式涉及到在含有羟基肉桂酸和抗坏血酸的孵育混合物冷冻后增加，一种是快速但短暂的增加，可能仅限于冷冻-解冻期，另一种是在解冻后孵育期间获得的最大线性速率上的较慢且更持续的影响。
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