- Tytuł:
- Partial characterization of proteases from Citrus sinensis fruit peel
- Autorzy:
-
Ibraheem, Ademola Saheed
Malomo, Silvia O. - Powiązania:
- https://bibliotekanauki.pl/articles/1178685.pdf
- Data publikacji:
- 2017
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Citrus sinensis
Proteases
industries
kinetic parameters - Opis:
- Proteases are one of the most important enzymes that have various physiological and industrial applications. This study was carried out to purify and partially characterize proteases from Citrus sinensis fruit peel. Three active fractions of the proteases (I, II and III) were obtained. The Vmax for proteases I, II, III and pooled fraction were 185.19, 192.31, 111.11 and 163.93 U/ml with Michaelis-Menten’s constant (Km) 1.01, 0.44, 0.67 and 0.37 mg/ml respectively. The enzymes were optimally active at 40-50 °C. However, they retained activity at 60-70 °C. Protease I was stable up to 60 °C while proteases II and III retained more than 80% activity in the range of 25-70 °C. The optimal pH of proteases II and III was 7 while protease I was optimally active at pH 8. The enzymes were stable at alkaline pH especially between 6 and 9 retaining more than 60% of its activity. The stability of these enzymes at high temperature and different pH may be an indication of its potential applications in food, chemical and laundry industries.
- Źródło:
-
World Scientific News; 2017, 67, 2; 250-264
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł