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Makale Tam Makale Uluslararası 2012

PURIFICATION AND CHARACTERIZATION OF PEROXIDASE FROM SWEET GOURD (CUCURBITA MOSCHATA LAM. POIRET)

EKREM KÖKSAL, Ercan Bursal, Ahmet Gokhan AGGUL, İlhami Gülçin

INTERNATIONAL JOURNAL OF FOOD PROPERTIES Cilt 15 · Sayı 5 · ss. 1110–1119 · 01.01.2012
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Özet

Peroxidase (EC 1.11.1.7; donor: hydrogen peroxide oxidoreductase) is an oxidoreductase enzyme found in many fruits and vegetables. This enzyme was purified from sweet gourd (Cucurbita moschata Lam. Poiret) by ammonium sulphate precipitation and CM-Sephadex ion-exchange chromatography. Furthermore, optimum pH, optimum temperature, optimum ionic strength, stable pH, and stable temperature conditions were determined as 7.2, 50 degrees C, 0.4 M, 8.0, and 40 degrees C, respectively. The molecular weight (M-W) of the enzyme was estimated to be 85 kDa by SDS-PAGE method. The values of K-m and V-max were calculated from the Lineweaver-Burk graph for guaiacol/H2O2 substrate patterns.

Anahtar kelimeler

stress melatonin carbonic anhydrase antioxidant TROUT ONCORHYNCHUS-MYKISS ERYTHROCYTES IN-VITRO PURIFICATION PEROXIDASE CHROMATOGRAPHY OXIDASE Isozyme Sweet gourd Electrophoresis

Atıf için künye

KÖKSAL, E., Bursal, E., AGGUL, A. G., & Gülçin, İ. (2012). PURIFICATION AND CHARACTERIZATION OF PEROXIDASE FROM SWEET GOURD (CUCURBITA MOSCHATA LAM. POIRET). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 15(5), 1110–1119. https://doi.org/10.1080/10942912.2010.513216

BibTeX 
@article{koksal2012-68070,
  author = {KÖKSAL, EKREM and Bursal, Ercan and AGGUL, Ahmet Gokhan and Gülçin, İlhami},
  title = {PURIFICATION AND CHARACTERIZATION OF PEROXIDASE FROM SWEET GOURD (CUCURBITA MOSCHATA LAM. POIRET)},
  journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
  year = {2012},
  volume = {15},
  number = {5},
  pages = {1110--1119},
  issn = {1094-2912},
  doi = {10.1080/10942912.2010.513216},
  url = {https://akademik.atauni.edu.tr/yayinlar/68070-purification-and-characterization-of-peroxidase-from-sweet-gourd-cucurbita}
}