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Science 23 November 1962:
Vol. 138. no. 3543, pp. 903 - 904
DOI: 10.1126/science.138.3543.903
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Articles

Interactions of Pectin and Protein in the Heat Coagulation of Proteins

Arthur W. Galston 1 and Ravindar Kaur 1

1 Department of Biology, Yale University, New Haven, Connecticut

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.

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Science. ISSN 0036-8075 (print), 1095-9203 (online)