Department of Botany and Microbiology, University of Oklahoma, Norman, Oklahoma 73069.
Plant Physiol. 1976 Jan;57(1):93-7. doi: 10.1104/pp.57.1.93.
The glycoprotein nature of legumin and vicilin, the reserve globulins in the cotyledons of Pisum sativum was studied. Legumin from mature seed was found to contain 1% neutral sugars (mannose and glucose) and 0.1% amino sugar (glucosamine), whereas vicilin contained 0.3% neutral sugar (mannose) and 0.2% amino sugar (glucosamine). On the basis of the incorporation of (14)C-labeled glucosamine, it appeared that not all of the component subunits of the reserve proteins are glycosylated to the same extent. In addition, it has been established that glycosylation occurs after peptide synthesis. During seed development there was a change in neutral sugars and amino sugar ratio in vicilin. During germination, the neutral sugars and the amino sugar content of the glycoproteins declined. These findings are discussed in relation to the synthesis and degradation of the glycosyl component of the glycoproteins.
对豌豆子叶中的贮藏球蛋白——legumin 和 vicilin 的糖蛋白性质进行了研究。从成熟种子中分离出的 legumin 含有 1%的中性糖（甘露糖和葡萄糖）和 0.1%的氨基糖（氨基葡萄糖），而 vicilin 含有 0.3%的中性糖（甘露糖）和 0.2%的氨基糖（氨基葡萄糖）。根据 (14)C 标记的氨基葡萄糖的掺入情况，似乎不是所有的储备蛋白的亚基都被糖基化到相同程度。此外，已经确定糖基化发生在肽合成之后。在种子发育过程中，vicilin 中的中性糖和氨基糖的比例发生了变化。在萌发过程中，糖蛋白中的中性糖和氨基糖含量下降。这些发现与糖蛋白的糖基成分的合成和降解有关。
