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. 1976 Feb;57(2):188–191. doi: 10.1104/pp.57.2.188

Phytochrome Stability in Vitro

II. A Low Molecular Weight Protective Factor 1

Stephen G Lisansky a,2,3, Arthur W Galston a
PMCID: PMC541989  PMID: 16659448

Abstract

The decay in vitro of crude and purified phytochrome preparations, measured as decline in spectrophotometrically detectable photoreversibility, can be retarded by the addition of an as yet unidentified “protective factor” from the green tissue of peas. The factor has an apparent molecular weight of 465, is stable at elevated temperatures and to oxygen and high light intensity. It confers optimal protection at pH about 7.8 and is not greatly affected by treatment with hydrolytic enzymes. Protective factor also protects phytochrome against accelerated decay resulting from the addition of Cu2+; it may therefore function as a metal chelator.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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