A study on a cell wall-bound factor which causes the gelation of pectin solution
A study on a cell wall-bound factor which causes the gelation of pectin solution
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引起果胶溶液凝胶的细胞壁结合因子的研究
DOI：
10.1007/bf02493394
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发表时间：
1981
期刊：
影响因子：
--
通讯作者：
F. Sato
中科院分区：
文献类型：
--
作者：
Tsuyoshi Yamaoka;F. Sato
用1M氯化钠溶液提取大豆幼苗下胚轴细胞壁组分，释放出引起果胶溶液凝胶化的一个因素。与萃取物混合后，果胶溶液粘度增加，最终固化。果胶胶凝因子(PGF)是一种蛋白质性质的物质，它似乎可以修饰果胶分子，使其凝结。并对PGF作用的生理意义进行了讨论。PGF似乎在种子植物中广泛分布，并以细胞壁结合的形式存在。
By extracting the cell wall fraction obtained from hypocotyls of soybean seedlings with 1 M NaCl solution, a factor which caused the gelation of the pectin solution was released. Mixed with the extract, the pectin solution increased in viscosity and eventually solidified. The pectin-gelatinizing factor (PGF) was of protein nature and seemed to modify pectin molecules to make them coagulate. The physiological significance of the PGF action was discussed. PGF seemed to be widely distributed among seed plants and to be cell wall-boundin situ.