Abstract
Maize (Zea mays L.) leaf phosphoenolpyruvate (PEP) carboxylase (PEPCase) (EC 4.1.1.31) showed a lag in activity when assayed after storage at 0-4 °C. The lag was promoted by high pH on storage (7.8 -8.5) and was observed over a range of assay pH (7.1 -8.5). Thermal reactivation of the cold-stored enzyme by assay temperature (18 °C) accounted for most of the hysteretic effect, but presence of PEP in the reaction mixture was required to completely eliminate the lag. Based on steady-state rates after the lag, stability of PEPCase in the cold was independent of protein concentration . It is suggested that low temperature and high pH induce a change in the oligomerization state of PEPCase, resulting in a less active but relatively stable form of the enzyme. The lag probably reflects a reversal of this process, promoted by assay temperature and presence of PEP.
Genetic variation, heritability, genetic advance and agronomic character association of yellow elite inbred lines of maize (Zea mays L.)