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Studies on Seed Peroxidase Phaseolus vulgaris cv, Haricot
Author(s) -
KERMASHA S.,
METCHE M.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10220.x
Subject(s) - phaseolus , chemistry , peroxidase , hydrogen peroxide , acetone , reagent , ammonium sulfate precipitation , ammonium sulfate , ammonium , enzyme assay , chromatography , specific activity , enzyme , nuclear chemistry , botany , biochemistry , organic chemistry , size exclusion chromatography , biology
Phaseolus vulgaris cv, haricot seed peroxidase was extracted and partially purified. The precipitation of an active peroxidase fraction with solid ammonium sulfate (at 35‐90% saturation) increased its activity by a factor of 3. The pH for optimum activity was 5.4. The addition of 4 μm hydrogen peroxide increased the activity 92‐fold; however, enzyme activity was decreased by higher concentrations of this reagent. Carbonyl compounds resulting from peroxidase activity were isolated as their dinitrophenylhydrazones and then purified by preparative TLC. Subsequent GC‐MS analysis revealed that acetone was the principal carbonyl compound resulting from enzyme activity.