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J Agric Food Chem. 2013 Jul 3;61(26):6167-74. doi: 10.1021/jf4011609. Epub 2013 Jun 18.

Asparagus byproducts as a new source of peroxidases.

Author information

1
Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC), 41014 Seville, Spain.

Abstract

Soluble peroxidase (POD) from asparagus byproducts was purified by ion exchange chromatographies, and its kinetic and catalytic properties were studied. The isoelectric point of the purified isoperoxidases was 9.1, and the optimum pH and temperature values were 4.0 and 25 °C, respectively. The cationic asparagus POD (CAP) midpoint inactivation temperature was 57 °C, which favors its use in industrial processes. The Km values of cationic asparagus POD for H₂O₂ and ABTS were 0.318 and 0.634 mM, respectively. The purified CAP is economically obtained from raw materials using a simple protocol and possesses features that make it advantageous for the potential use of this enzyme in a large number of processes with demonstrated requirements of thermostable POD. The results indicate that CAP can be used as a potential candidate for removing phenolic contaminants.

PMID:
23777512
DOI:
10.1021/jf4011609
[Indexed for MEDLINE]

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