@article{ajfst2013134,
author={{Chaurasia, Pankaj Kumar and Bharati, Shashi Lata and Singh, Sunil Kumar and Yadav, Rama S.S.},
title={A Potential Peroxidase Obtained from the Juice of<i> Beta </i><i>V</i><i>ulgaris</i> (Beet)},
journal={American Journal of Food Science and Technology},
volume={1},
number={3},
pages={30--35},
year={2013},
url={http://pubs.sciepub.com/ajfst/1/3/4},
abstract={In this communication, authors have reported the peroxidase enzyme in the juice of <i>Beta vulgaris</i> (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 <i>K</i><SUB><i>m</i></SUB> values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 900 and 30 ¦ÌM, respectively. The pH and temperature optima were 6.0 and 60¡ãC, respectively. The enzyme has maximum stability at pH 6.0. The enzyme was most stable at 45 ¡ãC 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.},
doi={10.12691/ajfst-1-3-4}
publisher={Science and Education Publishing}
}