Temperature changes in lipid and protein structure measured by fourier transform infrared spectrophotometry in intact pollen grains
Fourier Transform infrared (FTIR) spectroscopy was used to monitor structural changes in lipids and proteins in four species of pollen grains at different temperatures. Spectral data were used to determine membrane phase transition temperature ( Tm) in pollen at two hydration levels. Imbibition was...
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Published in | Plant science (Limerick) Vol. 78; no. 1; pp. 1 - 9 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Shannon
Elsevier Ireland Ltd
1991
Elsevier Science |
Subjects | |
Online Access | Get full text |
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Summary: | Fourier Transform infrared (FTIR) spectroscopy was used to monitor structural changes in lipids and proteins in four species of pollen grains at different temperatures. Spectral data were used to determine membrane phase transition temperature (
Tm) in pollen at two hydration levels. Imbibition was conducted at temperatures above and below the determined
Tm values to correlate damage to the presence of gel phase. For three species of pollen, hydration overcame imbibitional damage at low temperature. However, dry pecan pollen, which had a high lipid content, was injured during imbibition at temperatures above and below the
Tm. Changes in protein structure were not related to imbibitional damage. FTIR spectroscopy is a useful tool in examining biochemical properties of intact pollen grains and has potential for evaluating cryopreservation protocols. |
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ISSN: | 0168-9452 1873-2259 |
DOI: | 10.1016/0168-9452(91)90155-2 |