volume 27, issue 3, P277-281 1962
DOI: 10.1111/j.1365-2621.1962.tb00092.x
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G. M. SAPERS, J. T. R. NICKERSON

Abstract: SUMMARY Some of the variables influencing the stability of purified and unpurified spinach catalase during storage were evaluated in model systems. A purified preparation of spinach catalase was obtained from spinach leaves by comminution and extraction with phosphate buffer and extraction with n‐butanol, NH4)2SO4 precipitation, (NH4)2SO4 fractionation, dialysis, and lyophilization. The preparation had a Kat.‐f. of 3300 at pH 7.0. The stability of the enzyme in storage was influenced primarily by storage tempe…

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