- 콩나물 Peroxidase의 효소적 특성
- ㆍ 저자명
- 박인식,이민경
- ㆍ 간행물명
- 한국식품영양과학회지
- ㆍ 권/호정보
- 1998년|27권 6호|pp.1143-1147 (5 pages)
- ㆍ 발행정보
- 한국식품영양과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
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Enzymatic characterization of peroxidase(E.C. 1.11.1.7) from soybean sprouts was investigated. The optimum pH of the purified peroxidase was 7.0 and relatively stable at pH 6.0~7.0. And the optimum temperature was 50oC. The enzyme was most active with guaiacol as a substrate, followed by (＋)catechin, pyrogallol and p phenylenediamine. The Km values for guaiacol and H2O2 were 4.2mM and 2.5mM, respectively. L Ascorbic acid and 2 mercaptoethanol greatly inhibited the enzyme activity, while Cu2+, Co2+ and Ni2+ activated the enzyme.