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

Citation
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
Citations number
32
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
200 - 206
Database
ISI
SICI code
0022-1155(200105/06)38:3<200:EACOPF>2.0.ZU;2-8
Abstract
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.