Effects of pH and deuterium oxide on the heat-inactivation temperature of chloroplasts

The inactivation temperature for Hill activity and for the long-lived delayed fluorescence of isolated Pisum sativum L. chloroplasts was found to depend on pH, the maximal value being in the pH region 5—7. Salts increase the inactivation temperature by 4—7° C. Effects of D2O and some other substance...

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Veröffentlicht in:	Planta 1984-03, Vol.160 (3), p.200-203
Hauptverfasser:	Venediktov, P.S, Krivoshejeva, A.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cell structures and functions Chloroplast, photosynthetic membrane and photosynthesis Chloroplasts Delay lines Fluorescence Fundamental and applied biological sciences. Psychology Heat inactivation Molecular and cellular biology Peas Pisum sativum Plant cells Salts Temperature dependence Thermal stability
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Zusammenfassung:	The inactivation temperature for Hill activity and for the long-lived delayed fluorescence of isolated Pisum sativum L. chloroplasts was found to depend on pH, the maximal value being in the pH region 5—7. Salts increase the inactivation temperature by 4—7° C. Effects of D2O and some other substances that modify the thermostability of chloroplasts are dependent on pH. It is concluded that thermal denaturation of proteins is the most probable mechanism for heat inactivation of chloroplasts.
ISSN:	0032-0935 1432-2048
DOI:	10.1007/BF00402854