Purification and Characterization of Peroxidase from Papaya (Carica papaya) Fruit

Ripening of papaya fruit was found to be characterized with a decrease in peroxidase activity and its transcript. This peroxidase was purified to homogeneity through successive steps of ammonium sulfate fractionation, ion exchange and molecular exclusion chromatography. The peroxidase was purified 3...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Applied biochemistry and biotechnology 2012-05, Vol.167 (2), p.367-376
Hauptverfasser:	Pandey, Veda P., Singh, Swati, Singh, Rupinder, Dwivedi, Upendra N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural biotechnology Ammonium Biochemistry Biological and medical sciences Biotechnology Carica - chemistry Carica - enzymology Carica papaya Chemistry Chemistry and Materials Science Enzymes Fractionation Fruit - chemistry Fruit - enzymology Fruits Fundamental and applied biological sciences. Psychology Hydrogen peroxide Kinetics Molecular Weight Peroxidase - chemistry Peroxidase - isolation & purification Plant Proteins - chemistry Plant Proteins - isolation & purification Substrate Specificity Temperature
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!