Single-step purification of peroxidase by 4-aminobenzohydrazide from Turkish blackradish and Turnip roots

KALIN R., ATASEVER A., ÖZDEMİR H.

FOOD CHEMISTRY, cilt.150, ss.335-340, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 150
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.foodchem.2013.10.125
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.335-340
  • Anahtar Kelimeler: Peroxidase, Affinity chromatography, Inhibition, Kinetics, AFFINITY-CHROMATOGRAPHY, KINETIC RESOLUTION, HYDROPEROXIDES, FRUIT, L.
  • Atatürk Üniversitesi Adresli: Evet

Özet

Peroxidases (PODs) were purified from the Turkish blackradish (Raphanus sativus L.) (TBR) and Turnip (Brassica rapa L) using a simple and effective single-step method. An affinity resin was synthesised by coupling the 4-aminobenzohydrazide ligand and the L-tyrosine spacer-arm to CNBr-activated-Sepharose-4B. The purification factors for the TBR-POD and the Turnip-POD were 40.3-fold (with a yield of 10.6%) and 269.3-fold (with a yield of 9%), respectively: The molecular masses of the TBR-POD and Turnip-POD were approximately 67.3 and 65.8 kDa, respectively. For guaiacol, the K-m and V-max values were calculated as 24.88 mM and 3.23 EU/mL, respectively for TBR-POD and as 4.09 mM and 0.797 EU/mL for the Turnip-POD. For H2O2, the K-m and V-max values were calculated as 3.247 mM and 0.799 EU/mL, respectively for TBR-POD, and as 12.49 mM and 4.055 EU/mL, respectively for the Turnip-POD. Furthermore, 4-aminobenzohydrazide was determined to be a non-competitive inhibitor of TBR-POD and Turnip-POD. (C) 2013 Elsevier Ltd. All rights reserved.