Extraction, partial purification and determination of some biochemical properties of β-glucosidase from Tea Leaves (Camellia sinensis L.)

被引：0
|
作者：
Sener, Aysun [1 ]
机构：
[1] Dept Food Engn, Fac Engn, TR-02040 Altinsehir, Adiyaman, Turkey
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 12期
关键词：
beta-glucosidase; Purification; Tea leaves; Kinetics; Thermal inactivation; Thermal stability; POLYPHENOL OXIDASE; OLEA-EUROPAEA; FRUIT; IDENTIFICATION; TISSUE;
D O I：
10.1007/s13197-015-1915-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This research was carried out to determine biochemical properties of beta-glucosidase (beta-D-glucoside glucohydrolase, EC 3.2.1.21) isolated from Turkish tea leaves. Two protein peaks containing beta-glucosidase activity were recovered and characterized, which were denoted as isoenzyme A and isoenzyme B. Their pH optimum, thermal resistances, affinity towards p-nitrophenyl-beta-D-glucopyranoside differed markedly. They both displayed maximal activity at pH 5.0. The effects of the inhibitors tested varied in a dose dependent manner.
引用
收藏
页码：8322 / 8328
页数：7
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