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Some Enzyme and Protein Changes Associated with Water Stress in Wheat Leaves 1
Author(s) -
Stutte Charles A.,
Todd Glenn W.
Publication year - 1969
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1969.0011183x000900040038x
Subject(s) - wilting , biology , acrylamide , peroxidase , enzyme , polyacrylamide gel electrophoresis , water stress , enzyme assay , biochemistry , food science , botany , chemistry , organic chemistry , copolymer , polymer
Enzyme changes in soluble protein of wheat leaves ( Triticum aestivum L.) subjected to varying amounts of water stress were investigated by using acrylamide gel electrophoresis. Changes in total protein and iron‐containing protein were compared with changes in enzyme patterns. Increased numbers of bands and quantities of iron‐containing proteins appeared with severe wilting while under these same conditions lactic dehydrogenase was found in fewer bands. Certain peroxidase bands disappeared and new ones appeared with increasing water stress. Total peroxidase activity per unit of protein increased with water stress while total soluble protein decreased drastically with increasing water stress as was shown previously.