✍ Scribed by Soshinsky, A. A. ;Antonov, Yu. A. ;Tolstoguzov, V. B. ;Malovikova, A. A.
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The formation of water‐insoluble complexes of ribulose‐1,5‐bisphosphate carboxylase with pectins was studied using gel‐permeation chromatography and phase analysis. The decrease in the pectin charge density accompanying an increase of its esterification degree caused both the lowering of its content in the complex precipitate and the shift of pH value, corresponding to the maximum of ribulose‐1,5‐bisphosphate carboxylase subunit precipitation, towards the isoelectric point of the protein. The increase in ionic strength decreases the amount of pectin in the complex precipitate. Pectins with an exterification degree of 98% presumably form the soluble protein‐pectin complexes. The evidence of fractionation of protein subunits accompanying the formation of soluble and insoluble complexes with pectin has been given. The results obtained suggest a principal role of the electrostatic factor in the formation of water‐insoluble complexes of ribulose‐1,5‐bisphosphate carboxylase with pectins. The formation of water‐soluble complexes of ribulose‐1,5‐bisphosphate carboxylase with pectin of a high esterification degree presumably occurs due to the forces of non‐electrostatic origin.
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