Ação das Proteínas de Choque Térmico em frutos

Autores/as

  • Wallace Edelky de Souza Freitas Universidade Federal Rural do Semi-Árido
  • Paula Lidiane de Oliveira Fernandes Universidade Federal Rural do Semi-Árido
  • Grazianny Andrade Leite Universidade Federal Rural do Semi-Árido
  • Jarina Idália Avelino Dantas Universidade Federal Rural do Semi-Árido
  • Cibele Araújo Pontes Universidade Federal Rural do Semi-Árido
  • Cristhyan Alexandre Carcia de Carvalho Universidade Federal Rural do Semi-Árido

DOI:

https://doi.org/10.30969/acsa.v8i2.245

Palabras clave:

Agronomia, Fitotecnia, Pós-colheita

Resumen

Proteínas de choque térmico é o nome genérico dado a um grupo de proteínas altamente conservadas que aumenta rapidamente sua concentração em resposta a exposição das células a estresses ambientais, as mesma pertencem a classe das chaperonas que são definidas como proteínas celulares que mediam o enovelamento correto de outras proteínas e também podem exercer a função de se associarem com macromoléculas, evitando uma associação com proteínas ainda não corretamente enoveladas. Além disso, mesmo em relação às proteínas induzidas por choque térmico (HSPs) existem diferenças entre os grupos sintetizados durante distintos tratamentos.

Referencias

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2012-12-18

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Vol. 8 Núm. 2 (2012)

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Original Articles / Artigos de Pesquisa

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