ELECTROPHORETIC PROPERTIES OF CRYSTALLINE GLOBULIN FROM CUCURBIT SEEDS

Abstract

Crystalline globulins from squash and pumpkin seed yielded two distinct electrophoretic components at pH 4.8 but those from cucumber and watermelon seed yielded only one. Each yielded a single component at pH 4.6 but at pH values below 3.5 there was a tendency for a second component to appear. At pH 2.3 all showed two components although separation was not complete nor was it uniform among species. There was a tendency for two components to appear at pH values above the isoelectric range.The results support the conclusion that the globulins from closely related species differ less than those from more distantly related species. They suggest that the crystalline globulins are not each a single homogeneous protein.