Purification and characterization of peroxidase from date palm cv. Agwa fruits
Purification of peroxidase POII from date palm cv. Agwa fruits were carried out. The molecular mass of POII was 43 kDa. The broad pH optimum of POII at pH’s 6.0–7.0 was detected. The maximum activity of POII was detected at 60°C and the enzyme was thermally stable up to 60°C. POII oxidized phenolic...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1691589 |