American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2013, 1(3), 30-35
DOI: 10.12691/ajfst-1-3-4
Open AccessArticle

A Potential Peroxidase Obtained from the Juice of Beta Vulgaris (Beet)

Pankaj Kumar Chaurasia1, Shashi Lata Bharati1, , Sunil Kumar Singh1 and Rama S.S. Yadav1

1Department of Chemistry, D.D.U. Gorakhpur University, Gorakhpur, Uttar Pradesh, India

Pub. Date: September 21, 2013

Cite this paper:
Pankaj Kumar Chaurasia, Shashi Lata Bharati, Sunil Kumar Singh and Rama S.S. Yadav. A Potential Peroxidase Obtained from the Juice of Beta Vulgaris (Beet). American Journal of Food Science and Technology. 2013; 1(3):30-35. doi: 10.12691/ajfst-1-3-4

Abstract

In this communication, authors have reported the peroxidase enzyme in the juice of Beta vulgaris (beet) and studied its different enzymatic properties. The steady state enzyme kinetics of this peroxidase was studied using two substrates i.e. guaiacol and hydrogen peroxide. The Km values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 900 and 30 μM, respectively. The pH and temperature optima were 6.0 and 60°C, respectively. The enzyme has maximum stability at pH 6.0. The enzyme was most stable at 45 °C and the activation energy for thermal denaturation of the enzyme was 38.6 kJ/mole/K. Activity of this peroxidase is inhibited completely by sodium azide at the concentration of 16 mM.

Keywords:
Beta vulgaris peroxidase H2O2 guaiacol sodium azide

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