Loss of Phytochrome Photoreversibility in Vitro
- 1 February 1975
- journal article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 55 (2), 386-389
- https://doi.org/10.1104/pp.55.2.386
Abstract
Crude pea (Pisum sativum L. var. Alaska) phytochrome extracts contain a substance, "Killer," which interacts with the far red-absorbing form of phytochrome causing a net loss of spectrophotometrically detectable phytochrome in vitro. Killer is absent from crude extracts of Avena phytochrome, is separable from pea phytochrome by gel filtration, and is alcohol-extractable from etiolated pea seedlings. Killer activity in alcohol extracts behaved, during partial purification, in a manner identical to that derived from pea phytochrome preparations. The mass extraction and partial purification of Killer are described.Keywords
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