The botanical magazine = Shokubutsu-gaku-zasshi

, Volume 95, Issue 3, pp 331–338 | Cite as

Requirement of Ca2+ for the gelatinization of pectin solution by a proteinous cell wall-bound factor and solubilization of the gel by acid treatment

  • Tsuyoshi Yamaoka
Article

Abstract

The cell wall-bound pectin-gelatinizing factor, whose existence was reported in a previous paper (Yamaoka and Sato, 1981), was found to be composed of a proteinous factor (PGF) and calcium ion. Magnesium ion could not replace Ca2+ whereas Sr2+ could replace Ca2+ and Ba2+ could cause gelation without the action of PGF. In the hypocotyl of soybean seedlings, the basal region contained more PGF than did the apical region. The gel of apple pectin formed by the action of PGF and Ca2+ was solubilized by acid treatment for some time after the gelation. It was also found that the gel became more and more resistant to acidity with time. The hardened gel was almost completely dissolved by boiling in 0.2 M NaCl solution. The idea that the gelation of apple pectinin vitro may simulate the gelation of pectin in the primary cell wall was discussed in view of the results and the phenomenon of acid growth.

Key words

Acid growth Barium ion Calcium ion Cell wall Pectin gel Strontium ion 

Abbreviations

EDTA

disodium ethylenediaminetetraacetate

PGF

pectin-gelatinizing factor

PME

pectin methylesterase

St

stoke (a unit of kinematic viscosity, cm2·sec−1)

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Dubois, M., K.A. Gilles, J.K. Hamilton, P.A. Reberes andF. Smith. 1956. Colorimetric method for determination of sugars and related substances. Anal. Chem.28: 350–356.CrossRefGoogle Scholar
  2. Gould, S.E.B., D.A. Rees, N.G. Richardson andI.W. Steele. 1965. Pectic polysaccharides in the growth of plant cells: Molecular structural factors and their role in the germination of white mustard. Nature208: 876–878.CrossRefGoogle Scholar
  3. Hager, A., H. Menzel andA. Krauss. 1971. Versuche und Hypothese zur Primärwirkung des Auxins beim Streckungswachstum. Planta100: 47–75.CrossRefGoogle Scholar
  4. Kertesz, Z.I. 1951. The Pectic Substances p. 360–374. Interscience, New York.Google Scholar
  5. Morikawa, H. andM. Senda. 1974. Nature of the bonds holding pectic substances inNitella cell walls. Agr. Biol. Chem.38: 1955–1960.Google Scholar
  6. Nakajima, N., H. Morikawa, S. Igarashi andM. Senda. 1981. Differential effect of calcium and magnesium on mechanical properties of pea stem cell walls. Plant Cell Physiol.22: 1305–1315.Google Scholar
  7. Rayle, D.L. andR. Cleland. 1970. Enhancement of wall loosening and elongation by acid solution. Plant Physiol.46: 250–253.PubMedGoogle Scholar
  8. Rees, D.A. 1969. Structure, conformation, and mechanism in the formation of polysaccharide gels and networks. Advan. Carbohyd. Chem. Biochem.24: 267–332.CrossRefGoogle Scholar
  9. Stoddardt, R.W., A.J. Barrett andD.H. Northcote. 1967. Pectic polysaccharides of growing plant tissues. Biochem. J.102: 194–204.Google Scholar
  10. Yamagata, Y., R. Yamamoto andY. Masuda. 1974. Auxin and hydrogen ion actions on light-grown pea epicotyl segments II. Effect of hydrogen ions on extension of the isolated epidermis. Plant Cell Physiol.15: 833–841.Google Scholar
  11. Yamamoto, R., K. Maki, Y. Yamagata andY. Masuda. 1974. Auxin and hydrogen ion actions on light grown pea epicotyl segments I. Tissue specificity of auxin and hydrogen ion actions. Plant Cell Physiol.15: 823–831.Google Scholar
  12. Yamaoka, T. andF. Sato. 1981. A study on a cell wall-bound factor which causes the gelation of pectin solution. Bot. Mag. Tokyo94: 335–341.CrossRefGoogle Scholar

Copyright information

© The Botanical Society of Japan 1982

Authors and Affiliations

  • Tsuyoshi Yamaoka
    • 1
  1. 1.Laboratory of Science Education Research, Faculty of EducationAkita UniversityAkita City, Akita

Personalised recommendations