果胶与蛋白质在蛋白质热凝聚中的相互作用。

Interactions of Pectin and Protein in the Heat Coagulation of Proteins.

出版信息

Science. 1962 Nov 23;138(3543):903-4. doi: 10.1126/science.138.3543.903.

DOI:10.1126/science.138.3543.903

Abstract

Pectin decreases the heat coagulation of many proteins, including the soluble proteins of pea stems, ovalbumin, and bovine serum albumin. This observation probably explains the decrease in heat coagulation of proteins from pea stems following in vivo auxin administration, since auxin causes a great increase in the soluble pectin content of treated cells.

摘要

果胶能降低许多蛋白质的热凝固性，包括豌豆茎中的可溶性蛋白质、卵清蛋白和牛血清白蛋白。这一观察结果可能解释了生长素处理后豌豆茎中蛋白质热凝固性降低的原因，因为生长素使处理过的细胞中可溶性果胶的含量大大增加。