Extraction and characterisation of peroxidases from oil palm (Elaeis guineensis. Jacq) fruit and leaf

Deepa, SS Arumughan, C

Ss. Deepa et C. Arumughan, Extraction and characterisation of peroxidases from oil palm (Elaeis guineensis. Jacq) fruit and leaf, J FD SCI M, 38(3), 2001, pp. 200-206

32

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

3

2001

200 - 206

ISI

0022-1155(200105/06)38:3<200:EACOPF>2.0.ZU;2-8

Peroxidases from oil palm fruit mesocarp (MPOD) and leaf (LPOD) were isolat ed and their kinetics were studied. The former had an optimum pH of 5.5, wh ile the latter had a pH of 5.0 Both MPOD and LPOD had high pH stabilities i n the pH range at 4-10, LPOD being more stable in the pH range of 8-10. Bot h exhibted high thermal stabilities as compared to other sources, LPOD bein g more stable than MPOD. Using guaiacol as substrate, Michaelis constant (K in) for MPOD was 2 mM and for LOPOD, it was 7.5 mM. MPOD and LPOD showed gr eater activity during the early stages of fruit and leaf development, respe ctively and as maturation proceeded, their activities declined. MPOD and LP OD activities of the two parental varieties of oil palm, 'dura' and 'pisife ra' were also compared.