Heat Shock Response in Hypocotyl of Barley (Hordeum vulgare L.)*

In vivo protein synthesis in barley (Hordeum vulgare L.) hypocotyl was maximum at 35°C and 40°C. HPLC analysis of soluble proteins showed 10 different types of proteins, out of which the peak corresponding to retention time 13.3 min was present at 25°C but was absent at 35°C and 40°C. Instead, another peak with retention time 13.7 min was noticed at 35°C and 40°C. Amino acid analysis showed that heat shock resulted in an increase in lysine and histidine and decrease in arginine. Heat shock also resulted in increase in peroxidase, protease and ribonuclease activity at 35°C and 37°C in comparison to 25°C. The incorporation of (3H)-uridine was significantly decreased at 37°C in comparison to 25°C.