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. 1998 Aug;117(4):1507–1513. doi: 10.1104/pp.117.4.1507

Figure 2.

Figure 2

Analysis of sugar products generated by protein extracts of transformed protoplasts after incubation with different Suc concentrations. Sugar products were analyzed by HPLC after a 24-h incubation with 20 mm (A, B, and C) or 100 mm (D and E) Suc at 27°C. A and D, Protein extract from protoplasts transformed with AcN2 under control of the 35S promoter; B and E, protein extract from protoplasts transformed AcT1 under control of the 35S promoter; C, protein extract from protoplasts transformed with empty vector; and F, sugar extract from chicory root. Peaks in the HPLC chromatograms: T, trehalose (internal standard); G, Glc; F, Fru; S, Suc (G1–2F); 1-K, 1-kestose (G1–2F1–2F); DP4–6, inulin fructan with a degree of polymerization of 4 to 6.