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Glyoxylate Decarboxylation During Glycollate Oxidation by Pea Leaf Extracts: Significance of Glyoxylate and Extract Concentrations by Nicholas J. Walton is a Agricultural and Biological Sciences article available to read on EtoBox.

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Hydrogen peroxide-dependent glyoxylate decarboxylation occurring during glycollate oxidation by pea leaf extracts (Pisum sativum L.) has been studied in relation to the effects of glyoxylate and extract concentration. With a saturating concentration of glycollate, decarboxylation was greatly stimulated by raising the glyoxylate concentration; at 30~ and with approx. 0.04 nkat of glycollate oxidase (as leaf extract) in the reaction mixture, CO2 release in the presence of 5 mM glycollate and 5 mM glyoxylate was equal to about 45% ofglycollate oxidation. However, CO2 release at these substrate concentrations was not linearly proportional to the amount of extract supplied and was equal to a diminishing proportion of glycollate oxidation as the amount of extract was increased. This was shown to be due to the low affinity of catalase for H202, so that the endogenous catalase was able to destroy a larger proportion of the H202 generated at higher extract concentrations. It is argued that although at high glyoxylate concentrations (5-10 mM) in vitro, glyoxylate decarboxylation can be made to equal more than a third of the glycollate oxidised, less than 10% of the glyoxylate generated in vi

Who reads Glyoxylate Decarboxylation During Glycollate Oxidation by Pea Leaf Extracts: Significance of Glyoxylate and Extract Concentrations?

Author

Nicholas J. Walton

Publisher

Springer-Verlag; Springer Verlag; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 0032-0935)

Published

1982

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)