2014
DOI: 10.3329/bjmb.v6i2.17643
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Purification and Characterization of Peroxidase From Anthracnose Disease Infected Papaya (Carica papaya L.)

Abstract: Peroxidase enzyme was isolated and purified from the pulp of disease infected ripen papaya of local variety by 90% ammonium sulphate precipitation, chromatography on DEAEcellulose followed by hydrophobic chromatography on Phenyl Sepharose CL-4B and the purifications achieved was about 7.2 fold with 2.5% recovery. The purified enzyme was homogeneous as judged by polyacrylamide slab gel electrophoresis. The purified enzyme had a Mr of about 55,000 and 50 000 as determined by gel filtration on Sephadex G-100 and … Show more

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Cited by 4 publications
(2 citation statements)
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References 26 publications
(27 reference statements)
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“…Both isoperoxidases gave final yields significantly lower than those previously obtained (28 %) (Dicko et al, 2006) for the purification of cationic POX from sorghum. However, the yields are significantly better than those (2.5 %) obtained by Bari et al (2013) with the purification of a peroxidase from papaya. Nevertheless, it was lower than those obtained by Goyal and Chugh (2013) with the POX of pearl millet grains (41 %), those obtained by Mall et al (2013) with the POX from Citrus medica leaf (28.6 %) and those of apple seed POXs (39.99 %) obtained by Zia et al (2011).…”
Section: Resultsmentioning
confidence: 64%
“…Both isoperoxidases gave final yields significantly lower than those previously obtained (28 %) (Dicko et al, 2006) for the purification of cationic POX from sorghum. However, the yields are significantly better than those (2.5 %) obtained by Bari et al (2013) with the purification of a peroxidase from papaya. Nevertheless, it was lower than those obtained by Goyal and Chugh (2013) with the POX of pearl millet grains (41 %), those obtained by Mall et al (2013) with the POX from Citrus medica leaf (28.6 %) and those of apple seed POXs (39.99 %) obtained by Zia et al (2011).…”
Section: Resultsmentioning
confidence: 64%
“…The activity of peroxidase is closely associated with the quality of plant-based products, particularly in relation to flavor, in both raw and processed foods. In numerous instances, peroxidase activity has been correlated with fruit ripening and enzymatic browning processes, often in conjunction with the activity of polyphenol oxidase [67,68].…”
Section: Oil Blocks Based On Post-pyrolysis Oilsmentioning
confidence: 99%