Trehalase activity in extracts of Phycomyces blakesleeanus spores following the induction of germination by heat activation

Clicks: 342
ID: 111293
1970
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Star

Ranked #15 of 260 articles by views in antonie van leeuwenhoek

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 260 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
The heat activation of trehalase in extracts of sporangiospores of Phycomyces blakesleeanus, following the induction of germination by heat activation and the gelatinization of potato starch granules were studied under different conditions in order to discriminate between several phenomena as possible triggers in the activation of trehalase. Short-chain alcohols (from methanol to pentanol) lower the activation temperature of trehalase while long-chain alcohols (from heptanol to nonanol) raise it. Short-chain alcohols also lower the gelatinization temperature of potato starch granules, while long-chain alcohols, hexanol and heptanol have hardly any influence on the gelatinization temperature. Octanol raises the gelatinization temperature. More polar phenols lower the activation temperature of trehalase, while more apolar phenols will raise it. The gelatinization temperature of starch granules is more lowered by the polar polyphenols than by the more apolar phenols. The effect of high pressure on starch gelatinization was investigated in order to compare data from such a model system with the data on trehalase activation. The gelatinization temperature of starch granules is shifted upwards with about 3–5 K/1000 atm (1.013×105 kPa). Pressures higher than 1500 atm do not further increase the gelatinization temperature. However, no reversal of the effect, as occurs with protein conformational changes, is seen with pressure up to 2500 atm. Also for trehalase activation we find a continuous upward shift of the activation temperature with about 5–9 K/1000 atm. These data are in agreement with a thermal transition in a polysaccharide matrix, being the trigger in the heat activation of trehalase.
Reference Key
thevelein1970antonietrehalase Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors J. M. Thevelein;J. A. van Assche;K. Heremans;S. Y. Gerlsma;A. R. Carlier;J. M. Thevelein;J. A. van Assche;K. Heremans;S. Y. Gerlsma;A. R. Carlier;
Journal antonie van leeuwenhoek
Year 1970
DOI
doi:10.1007/BF00426001
URL
https://link.springer.com/article/10.1007/BF00426001
Keywords
Microbiology plant sciences medical microbiology soil science & conservation

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.