Interactions of Pectin and Protein in the Heat Coagulation of Proteins
- 23 November 1962
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 138 (3543), 903-904
- https://doi.org/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.This publication has 6 references indexed in Scilit:
- Metabolism and Hormonal Control of Pectic SubstancesJournal of Biological Chemistry, 1959
- AN EFFECT OF AUXINS ON THE HEAT COAGULABILITY OF THE PROTEINS OF GROWING PLANT CELLSProceedings of the National Academy of Sciences, 1959
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952
- THE EFFECT OF AUXINS ON PROTOPLASMIC STREAMING. IIIThe Journal of general physiology, 1942
- Relationship of Dissociation of Cellular Proteins by Auxins to GrowthBotanical Gazette, 1942
- THE EFFECT OF AUXINS ON PROTOPLASMIC STREAMING. IIThe Journal of general physiology, 1938