pH 值和重水对叶绿体热失活动力学温度的影响。
Effects of pH and deuterium oxide on the heat-inactivation temperature of chloroplasts.
机构信息
Biophysics Department, Faculty of Biology, M.V. Lomonosov State University, Lenin Hills, 117234, Moscow, USSR.
出版信息
Planta. 1984 Mar;160(3):200-3. doi: 10.1007/BF00402854.
The inactivation temperature for Hill activity and for the long-lived delayed fluorescence of isolated Pisum sativum L. chloroplasts was found to depend on pH, the maximal value being in the pH region 5-7. Salts increase the inactivation temperature by 4-7°C. Effects of D2O and some other substances that modify the thermostability of chloroplasts are dependent on pH. It is concluded that thermal denaturation of proteins is the most probable mechanism for heat inactivation of chloroplasts.
已发现，豌豆离体叶绿体的希尔活性和长时延迟荧光的失活温度取决于 pH 值，最大值在 pH5-7 区域。盐可使失活温度升高 4-7°C。D2O 和其他一些能改变叶绿体热稳定性的物质的影响依赖于 pH 值。因此，可以得出结论，蛋白质的热变性很可能是叶绿体热失活动力学机制。
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