Abstract
Activity of the ethylene-forming enzyme extracted from melon can be stabilised by the inclusion of 30% glycerol in media, so that there is virtually no loss of activity when the enzyme is stored at 0°C for 24 hr. When enzyme preparations from melon are desalted by passage through a column of Sephadex, activity is reduced. The lost activity can be restored by the inclusion of dilute NaOH to the reaction mixture, which gives a 6-fold stimulation of the EFE activity from melon. The EFE activity is also stimulated by the addition of HCO3 −/CO2 to the reaction mixture, with a 25-fold increase in activity for melon and an 8-fold increase in activity for apple.
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© 1993 Springer Science+Business Media Dordrecht
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Smith, J.J., John, P. (1993). Maximising the Activity of the Ethylene-Forming Enzyme. In: Pech, J.C., Latché, A., Balagué, C. (eds) Cellular and Molecular Aspects of the Plant Hormone Ethylene. Current Plant Science and Biotechnology in Agriculture, vol 16. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1003-9_7
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DOI: https://doi.org/10.1007/978-94-017-1003-9_7
Publisher Name: Springer, Dordrecht
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