Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p‐chlorophenol by immobilized peroxidase

BACKGROUND Peroxidase activity was increased during germination of green gram and such an increase may have benefits in many physiological processes. The present study aimed to investigate the optimum conditions for the extraction, purification and characterization of peroxidase from the germinated...

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Veröffentlicht in:	Journal of the science of food and agriculture 2017-08, Vol.97 (10), p.3249-3260
Hauptverfasser:	Basha, Shaik Akbar, Prasada Rao, Ummiti JS
Format:	Artikel
Sprache:	eng
Schlagworte:	Chlorophenol Chlorophenols - metabolism Copper Cysteine Dithiothreitol Electrophoresis Enzymatic activity Enzyme activity Enzyme Stability Enzymes Enzymes, Immobilized - chemistry Enzymes, Immobilized - genetics Enzymes, Immobilized - isolation & purification Enzymes, Immobilized - metabolism Extraction Gel electrophoresis Germination green gram Homogeneity Horseradish peroxidase Hydrogen peroxide Hydrogen-Ion Concentration Kinetics Molecular weight o-Dianisidine Optimization Oxidation p-Chlorophenol Peroxidase Peroxidase - chemistry Peroxidase - genetics Peroxidase - isolation & purification Peroxidase - metabolism phenol Phenol - metabolism Phenolic compounds Phenols Plant Proteins - chemistry Plant Proteins - genetics Plant Proteins - isolation & purification Plant Proteins - metabolism Plant Roots - enzymology Plant Roots - genetics Plant Roots - growth & development Plant Roots - metabolism Purification Roots Sodium Stability Substrates Temperature effects temperature stability Vigna - chemistry Vigna - enzymology Vigna - genetics Vigna - growth & development Water Pollutants, Chemical - metabolism
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