The Effect of Detergents on the Chlorophyll- Protein Compound of Spinach as Studied in the Ultracentrifuge* by Emil
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چکیده
I t has been demonstra ted tha t in the green leaf chlorophyll is combined with protein by t rue chemical linkage. The chlorophyll-protein compound of the spinach leaf is insoluble in water and buffer solutions, bu t can be dispersed by detergents yielding bri l l iantly clear solutions. In addition to clarifying these solutions, the detergents denature the protein and change the absorption spectrum and other properties (Smith, 1941 a, b). Observations of the action of various detergents on the chlorophyll-protein compound have now been made using the ultracentrifuge.
منابع مشابه
The Effect of Detergents on the Chlorophyll-protein Compound of Spinach as Studied in the Ultracentrifuge
1. The chlorophyll-protein compound of the spinach leaf has been studied in the air-driven ultracentrifuge using the Svedberg light-absorption method, and a direct-reading refractive index method. 2. When the untreated extracts are centrifuged at low speeds, the green protein sediments with a purely random spread of particle sizes confirming the fact that the protein is not in true solution. 3....
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