beta-Glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews
| Autor: | Mark J.W. Dignum, Robert Verpoorte, Josef Kerler |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Plant Science
Phenylalanine ammonia-lyase Biochemistry Analytical Chemistry chemistry.chemical_compound Drug Discovery Glycerol Food science Orchidaceae chemistry.chemical_classification biology Beta-glucosidase Chemistry Plant Extracts beta-Glucosidase Extraction (chemistry) food and beverages General Medicine biology.organism_classification Vanilla planifolia Enzyme Complementary and alternative medicine Peroxidases biology.protein Molecular Medicine Extraction methods Food Science Peroxidase |
| Zdroj: | Phytochemical analysis : PCA. 12(3) |
| ISSN: | 0958-0344 |
| Popis: | The extraction method for beta-glucosidase from green vanilla beans has been studied. The effect of storage of green beans and protein extracts on beta-glucosidase and peroxidase activity was investigated: the best method, resulting in the highest enzyme activities, particularly for glucosidase, was through extraction of very fresh green beans in the presence of BisTris propane buffer at pH 8. The best method for storage of the extracts was at -80 degrees C after addition of 15% glycerol, when over 90% of initial activity was still present. Peroxidase activity did not change in frozen beans or in frozen extracts. |
| Databáze: | OpenAIRE |
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