Separation of IAA degrading enzymes from pea roots on columns of polyvinylpyrrolidone. II

Membrane-bound and free IAA degrading enzymes from pea roots both consist of a peroxidative and a non-peroxidative moiety. Retention of the latter protein is probably not due to the constituent amino acids. Polyvinylpyrrolidone shows gel-chromatographic properties comparable with Sephadex G-100, but with a lower exclusion molecular weight and with a higher degree of adsorption.