Some Enzyme and Protein Changes Associated with Water Stress in Wheat Leaves
- Charles A. Stutte and
- Glenn W. Todd
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.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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