Article citationsMore >>

Whitaker, J.R., Principles of Enzymology for Food Sciences, Marcel Dekker, New York, NY, USA, 1972.

has been cited by the following article:

Article

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

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


American Journal of Food Science and Technology. 2013, Vol. 1 No. 3, 30-35
DOI: 10.12691/ajfst-1-3-4
Copyright © 2013 Science and Education Publishing

Cite this paper:
Pankaj Kumar Chaurasia, Shashi Lata Bharati, Sunil Kumar Singh, 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.

Correspondence to: Shashi Lata Bharati, Department of Chemistry, D.D.U. Gorakhpur University, Gorakhpur, Uttar Pradesh, India. Email: skschemistry@rediffmail.com

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