The effect of two parameters: inhibitors (potassium cyanide, salicylic acid and urea) and heat on peroxidase from the infected Solanum aethiopicum grown within the Nsukka Area of Enugu State, Nigeria was studied. The inhibitory and heat studies were carried out using standard procedures. The thermal stability of the enzyme was monitored using thermodynamic parameters after heating the enzyme over a temperature range of 30-70°C for 90 min. Potassium cyanide and salicylic acid and urea inhibited the enzyme in a concentration dependent manner. The inhibition of the enzyme by salicylic acid was an indication that the enzyme is a heme-protein. A high half-life of 64.78 mins was observed when the enzyme was heated at 50 °C for 90 mins. The free energy change (∆G)
Quality changes of kola nut (Cola acuminata) as affected by processing methods and short-term storage environments were investigated. The experiment was conducted at the Teaching and Research Laboratory of the Department of Crop Science, University of Nigeria Nsukka, Nigeria. The treatments comprised of: three different colour plastic buckets -red, green, white and three inner liningsNewbouldia laevis leaves, Spondias mombin leaves and Black polyethylene sheets giving a 3 × 3 × 3 treatment combinations. The N. laevis, S. mombin and Black polyethylene sheets were laid inside the buckets as beddings for the kola nuts. About 0.45 kg of kola nuts (coated and uncoated) numbering 20 nuts were put in each storage container. Sensory quality of the nuts after storage was determined with quantitative descriptive analysis in expert panel, using six quality attributes. Physical parameters measured were; weight loss, pest incidence and sprouting incidence. Weight loss was significantly lower in white plastic storage container for coated kola nut while green plastic container reduced weight loss for uncoated. Black polyethylene sheet as inner-ling of the storage container significantly (P≤ 0.05) reduced weight loss and pest incidence in coated kola nut compared to uncoated. N. laevis and S. mombin significantly reduced weight loss in kola nuts. It is evident in this study that coated kola nut genotype were kept better than the uncoated kola nut.
Peroxidase was extracted from leaves of oil palm tree with 0.01M phosphate buffer pH 7.0. It was partially purified using 70% ammonium sulphate ((NH4)2SO4) precipitation. This resulted in peroxidase with activity of (26U/ml) and specific activity of 35.8U/mg. Effect of heat on the activity of peroxidase was studied at temperature of 323-363°K. After gel filtration on sephadex G100, the peroxidase activity increased to 27U/ml, with specific activity of 55U/mg .The overall purification fold was 4 with 51.9% enzyme recovery. The peroxidase partially purified from leaves of oil palm tree showed pH and temperature optima of 5.0 and 50°C respectively. High pH and temperature stabilities of pH 5.0 to pH 9.0 and 50°C to 70°C were obtained respectively. Also, the activation energy (Ea) of the reaction was - 21.616kj/mol. The free energy changes (ΔG) were 96008.64, 96315.59, 97901.63, 94132.33 and 97146.75kj/mol at 323,333,343,353 and 363°K respectively. It was observed that the D-values were decreasing with increasing temperature with a Z-value of 0.044. The enthalpy results suggest that the reaction was exothermic, non-spontaneous and reversible.
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