β-glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews

被引:26
作者
Dignum, MJW
Kerler, J
Verpoorte, R
机构
[1] Leiden Univ, Leiden Amsterdam Ctr Drug Res, Div Pharmacognosy, NL-2300 RA Leiden, Netherlands
[2] Quest Int Nederland BV, NL-1411 GP Naarden, Netherlands
关键词
enzyme extraction; enzyme stability; beta-glucosidase; phenylalanine ammonia lyase; peroxidase; Vanilla plantifolia;
D O I
10.1002/pca.578
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
The extraction method for beta -glucosidase from green vanilla beans has been studied, The effect of storage of green beans and protein extracts on beta -glucosidase and peroxidase activity was investigated: the best method, resulting in the highest enzyme activities, particularly for glucosidase, was through extraction of very fresh green beans in the presence of BisTris propane buffer at pH 8. The best method for storage of the extracts was at -80 degreesC after addition of 15% glycerol, when over 90% of initial activity was still present, Peroxidase activity did not change in frozen beans or in frozen extracts. Copyright (C) 2001 John Wiley & Sons, Ltd.
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页码:174 / 179
页数:6
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