Reports

Interactions of Pectin and Protein in the Heat Coagulation of Proteins

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Science  23 Nov 1962:
Vol. 138, Issue 3543, pp. 903-904
DOI: 10.1126/science.138.3543.903

Abstract

Pectin decreases the heat coagulation of many proteins, including the soluble proteins of pea stems, ovalbumin, and bovine serum albumin. This observation probably explains the decrease in heat coagulation of proteins from pea stems following in vivo auxin administration, since auxin causes a great increase in the soluble pectin content of treated cells.