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JSIR Vol.67(08) [August 2008] >


Title: Studies on calcium alginate-pectin gel entrapped concanavalin A-bitter gourd (Momordica charantia) peroxidase complex
Authors: Satar, Rukhsana
Matto, Mahreen
Husain, Qayyum
Keywords: AlginateBitter gourd, Concanavalin A, Entrapped, Pectin, Peroxidase
Alginate
Bitter gourd
Concanavalin A
Entrapped
Pectin
Peroxidase
Issue Date: Aug-2008
Publisher: CSIR
Abstract: Ammonium sulfate fractionated proteins of bitter gourd (Momordica charantia) were precipitated using jack bean extract as a source of concanavalin A. Concanavalin A-bitter gourd peroxidase retained nearly 86% original activity. This complex was entrapped into calcium alginate-pectin gel. Entrapped concanavalin A-peroxidase complex retained 51% original activity. Soluble and immobilized peroxidase preparations exhibited maximum activity at 40°C and pH 5.5. Concanavalin A-peroxidase complex and entrapped concanavalin A-enzyme complex retained greater fraction of catalytic activity at higher temperatures as compared to soluble form and also showed more broadening in pH-activity profiles, indicating a marked increase in stability. Concanavalin A-bitter gourd peroxidase and calcium alginate-pectin entrapped concanavalin A-bitter gourd peroxidase preparations were more stable as compared to soluble counterpart against denaturation induced by heat, pH, urea, organic solvents and detergents.
Page(s): 609-615
ISSN: 0022-4456
Source: JSIR Vol.67(08) [August 2008]

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