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FOOD SCIENCE  2012, Vol. 33 Issue (15): 226-230    DOI:
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Isolation, Purification and Characterization of Peroxidase from Chinese Chives
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Abstract Electrophoresis-pure peroxidase (POD) from Chinese chives was obtained after sample homogenization, extraction, ammonium sulfate precipitation, CM-Sepharose chromatography and Superdex-200 gel filtration. The purified POD had an activity of 14031.41U/mg. The purification factor was 102.96 and the recovery rate was 10.85% . The molecular weight of this enzyme was 28.4 kD, the optimum temperature and pH were 40 ℃ and 4.6, respectively. The POD enzyme was stable under 20-40℃ and pH 4-8. The Km of this enzyme was determined to be 18.15 mmol/L under optimum conditions. Its activity could be strongly activated by low concentrations of oxalic acid, Zn2+ and Mg2+,  but inhibited by methanol, ethanol, isopropanol, SDS, ascorbic acid, Mn2+ and Fe3+.
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Articles by authors
JING Hai-Ming
TANG Yun-Ming
Key wordsChinese chives   peroxidase   isolation and purification   characterization     
Received: 2011-07-29; Published: 2012-09-07
Corresponding Authors: Yum-Ming Tang Yum-Ming   
 E-mail: tbright@swu.edu.cn
Cite this article:   
JING Hai-Ming,TANG Yun-Ming. Isolation, Purification and Characterization of Peroxidase from Chinese Chives[J]. FOOD SCIENCE, 2012, 33(15): 226-230.
URL:  
http://124.205.222.100/Jwk_spkx/EN/     or     http://124.205.222.100/Jwk_spkx/EN/Y2012/V33/I15/226
 
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