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Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p-chlorophenol by immobilized peroxidase.

Shaik Akbar, Basha and Prasada Rao, U. J. S. (2017) Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p-chlorophenol by immobilized peroxidase. Journal of the Science of Food and Agriculture, 97. pp. 3249-3260. ISSN 0022-5142

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Abstract

BACKGROUND: Peroxidase activity was increased during germination of green gram and such an increasemay have benefits in many physiological processes. The present study aimed to investigate the optimum conditions for the extraction, purification and characterization of peroxidase fromthe germinated green gram roots and also its application for the removal of phenols in water. RESULTS: Peroxidase activitywas increased by 300-fold in 5-day germinated green gram.Because the rootwas rich in peroxidase activity, peroxidase from roots was isolated and purified to homogeneity. The purified peroxidase showed a single band on sodium dodecyl sulphate-polyacrylamide gel electrophoresis with a molecular weight of 50 kDa, an optimum pH of 5.5 and a pH stability ranging from 5 to 9. The enzyme had 50% residual activity at 70 ∘C. It catalyzed the oxidation of a variety of substrates. The Km value of the enzymewas 1.28 mmol L−1 for o-dianisidine and 0.045 mmol L−1 forH2O2. The enzymelost 100% activity in the presence of dithiothreitol and cysteine. The addition of copper ion increased the enzyme activity by three-fold. Both soluble andimmobilized peroxidases removedmore phenol than p-chlorphenol, whereas horseradishperoxidase removed more p-chlorphenol. Thus, the green gram root peroxidase showed good pH and temperature stability, as well as the ability to remove phenolic compounds from effluent. CONCLUSION: Peroxidasewith good thermal andpHstabilitywas purified fromgerminated green gramroots and has the ability to oxidize phenolic compounds from waste water.

Item Type: Article
Uncontrolled Keywords: green gram; germination; peroxidase; temperature stability; phenol; p-chlorophenol
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2017 09:07
Last Modified: 21 Nov 2017 09:07
URI: http://ir.cftri.com/id/eprint/13151

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