Premium
GARBOXYLASE IN CARROTS AND POTATOES
Author(s) -
JAMES W. O.,
RICHENS ANNE M.
Publication year - 1960
Publication title -
new phytologist
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.742
H-Index - 244
eISSN - 1469-8137
pISSN - 0028-646X
DOI - 10.1111/j.1469-8137.1960.tb06223.x
Subject(s) - chemistry , pyruvate carboxylase , food science , pyruvic acid , anaerobic exercise , horticulture , enzyme , biology , biochemistry , physiology
S ummary The carboxylase of carrots is extracted almost wholly in the clear supernatant solution after all particles have been centrifuged down at forces up to 100,000 × g. There is very little carboxylase in fresh potatoes kept in air; but their ability to decarboxylate pyruvic acid increases steadily with storage under nitrogen. The activity is again found in the soluble fraction; but is not certainly enzymatic. These results are discussed in relation to the known differences between the anaerobic respirations of carrots and potatoes.