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Beta-Hexosaminidase, an enzyme from ripening bell capsicum (Capsicum annuum var. variata)

Jagadeesh, B. H. and Prabha, T. N. (2002) Beta-Hexosaminidase, an enzyme from ripening bell capsicum (Capsicum annuum var. variata). Phytochemistry, 61. pp. 295-300.

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Abstract

b-Hexosaminidase activity increased significantly during fruit development and ripening of bell capsicum (Capsicuum annuum var. variata). Three isoforms of b-hexosaminidase from bell capsicum could be resolved upon ion exchange chromatography with step wise gradient (0.10, 0.15 and 0.20 M NaCl) having an abundance of 38, 47 and 15% for isoforms I, II and III respectively. Isoforms I and II were further purified on gel permeation chromatography. The pH optimum for these two isoforms was around 5. Isoform II exhibited higher thermal stability. Hg2+ and Zn2+ inhibited both, but isoform I showed a much higher inhibition by Cu2+ also. The Km for isoforms I and II with pnp-b-d-N-acetyl glucosamine pyranoside was 3.00 and 1.75 mM, respectively. Isoform II on SDS–PAGE was found to be a monomer with a relative molecular mass of 85 kD. This isoform (the most major)appeared to be electrophoretically homogeneous. b-Hexosaminidase is novel in the context of fruit ripening. This enzyme has not ben reported from fruits and studied hitherto.

Item Type: Article
Uncontrolled Keywords: Capsicum annum var. variata; Solanaceae; Bell capsicum; b-Hexosaminidase
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2007 11:13
Last Modified: 01 Oct 2018 08:58
URI: http://ir.cftri.com/id/eprint/1427

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