The Activation of Cinnamate by an Enzyme from Leaves of Spinach Beet (Beta vulgarisL. ssp.vulgaris)
- 1 November 1970
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Experimental Botany
- Vol. 21 (4) , 887-891
- https://doi.org/10.1093/jxb/21.4.887
Abstract
The preparation of an extract from leaves of spinach beet (Beta vulgaris L. ssp. vulgaris), which catalysed, the activation of cinnamate, is described. The reaction required CoA and was most rapid under nitrogen in the presence of thiol reagents. An enzyme which activated acetate was also present but was distinguishable by its indifference to thiol reagents and air during the reaction and its greater stability during storage under air. Extracts catalysing cinnamate activation could be prepared only from rapidly growing leaves at the height of the growth season.Keywords
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