Heat Shock Proteins of Pigeon Pea (Cajanus cajan)

The proteins synthesized in response to higher temperature in a tropical legume-plant pigeon pea (Cajanus cajari) have been studied using polyacrylamide gel electrophoresis. Ten to twelve heat shock proteins (hsps) of molecular weights ranging from 15 to 81 kDa are synthesized by excised roots when temperature is raised by 10°C above their normal growth temperature (30°C). The heat shock response is rapid and the presence of hsps can be detected just 30 min after raising the temperature. Hsps can not be seen in stained gels, and their presence can only be monitored by fluorography. The results indicate the transient nature of their synthesis. Most of the hsps are of nuclear origin, however, at least two of them, 18 and 60 kDa proteins appear to be synthesized in mitochondria.