Hydroxyproline-Rich Bacterial Agglutinin from Potato
نویسندگان
چکیده
منابع مشابه
The purification and properties of the lectin from potato tubers, a hydroxyproline-containing glycoprotein.
1. Potato lectin has been purified and shown to be a glycoprotein containing about 50% of carbohydrate. Most of the sugar residues (92%) are arabinose; small amounts of galactose, glucose and glucosamine are also present. 2. The most abundant amino acid is hydroxyproline (16% of the residues), 11.5% of the residues are half-cystine and phenylalanine is absent. The lectin also contains about one...
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Simple methods are described for following in vivo the rate of peptidylproline hydroxylation and for determining what proportion of the total proline incorporated into protein is hydroxylated.
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The salt-extractable hydroxyproline-rich glycoprotein (HRGP) of the cell wall of aerated carrot root discs has been studied by polyacrylamide gel electrophoresis. The predominant proline-labeled protein extractable from the cell wall is rich in hydroxyproline as shown by its specific loss of (3)H from proline labeled in position 4 and its shift in electrophoretic mobility after labeling in the ...
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In soybean seeds the level of hydroxyproline is regulated in a developmental and tissue-specific manner. The seed coat contains approximately 77% of the total hydroxyproline in the seed at all stages of development. We determined the ratio of hydroxyproline to dry weight in a number of tissues within the seed; however, only the seed coat shows an increase in this ratio during development. Withi...
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Australian Research Council Centre of Excellence in Plant Cell Walls, School of BioSciences, University of Melbourne, Parkville, Victoria 3010, Australia (K.L.J., A.M.C., A.L., A.B., M.S.D.); Departments of Biological Sciences and Medicine, University of Alberta, Edmonton, Alberta, Canada, and BGI-Shenzhen, Bei Shan Industrial Zone, Yantian District, Shenzhen, China (G.K.-S.W., E.J.C.); Florida...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1982
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.70.5.1353