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Asparagus byproducts as a new source of peroxidases

Autor Jaramillo Carmona, S. ; López, Sergio ; Vázquez-Castilla, Sara ; Rodríguez-Arcos, Rocío ; Jiménez Araujo, Ana ; Guillén Bejarano, Rafael
Palabras clave Asparagus byproduct
Fecha de publicación 2013
EditorAmerican Chemical Society
Citación Journal of Agricultural and Food Chemistry 61: 6167- 6174 (2013)
ResumenSoluble peroxidase (POD) from asparagus byproducts was purified by ion exchange chromatographies, and its kinetic and catalytic properties were studied. The isoelectric point of the purified isoperoxidases was 9.1, and the optimum pH and temperature values were 4.0 and 25 C, respectively. The cationic asparagus POD (CAP) midpoint inactivation temperature was 57 C, which favors its use in industrial processes. The Km values of cationic asparagus POD for H2O2 and ABTS were 0.318 and 0.634 mM, respectively. The purified CAP is economically obtained from raw materials using a simple protocol and possesses features that make it advantageous for the potential use of this enzyme in a large number of processes with demonstrated requirements of thermostable POD. The results indicate that CAP can be used as a potential candidate for removing phenolic contaminants. © 2013 American Chemical Society.
URI http://hdl.handle.net/10261/111492
Identificadoresdoi: 10.1021/jf4011609
issn: 0021-8561
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