Studies on the activity of peroxidase in the crude extracts of sweet potato (Ipomea batatus) cauliflower (Brassica oleracea), soybean (Glycine max) and sourlime (Citrus amantifolia)
1998
Hakim, S. | Siddiqui, S.F. | Nawaz, H. (University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry)
Peroxidase were screened for specific enzyme activity in the extracts from sweet potato, cauliflower, soybean and sourlime, using acidic phosphate buffered saline (pH 6.5). The peroxidase activities were recorded using guaiacol and H2O2 by spectrophotometric absorbance. Enzyme concentrations were optimized as 0.30 ml. (1:5), 0.20 (1:15) 0.10 (1:15), 0.20 (11:10) for sweet potato, cauliflower, soybean and sourlime peroxidase respectively. The maximum activities of sweet potato (0.080000), cauliflower (0.890 DU) soybean (0.0710 DU) and sourlime (0.089 ODU) peroxidase were observed at the pH of 6.5, 6.5, 5.5 and 5.0 respectively. The soybean peroxidase was found more thermostable and against an elevation of 1 degree centigrade in temperature, the drop in sweet potato, cauliflower, soybean and sourlime peroxidase activity was of the order of 0.006, 0.007, 0.004 and 0.010 respectively. The total protein values for sweet potato, cauliflower, soybean and sourlime extracts were found to be 2.38, 2.050, 1.9 and 10.8 percent respectively.
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Эту запись предоставил National Agricultural Research Centre