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Pakistan Journal of Biological Sciences
Year: 1998  |  Volume: 1  |  Issue: 4  |  Page No.: 309 - 312

Studies on the Activity of Peroxidase in the Crude Extracts of Sweet Potato (Ipomea batatus) Cauliflower (Brassica oleracea), Soyabeen (Glycine max) and Sourlime (Citrus amantifolia)

Sajida Hakim, Shabnam Fatima Siddiqui and Haq Nawaz    

Abstract: Peroxidases were screened for specfic enzyme activity in the extracts from sweet potato, cauliflower, soybean and sourlime, using acidic phosphate buffered saline (pH 6.5). The peroxidases activities were recorded using guaiacol and H2O2 by spectrophotometric absorbance. Enzyme concentrations were optimized as 0.30 mL, (1:5). 0.20 (1:15), 0.10(1:15), 0.20 (1:10) for sweet potato, cauliflower, soybean and sourlime peroxidases respectively, The maximum activities of sweet potato (0.080000), cauliflower (0.890DU), soybean (0.07IODU) and sourlime (0.089ODU) peroxidase were observed at the pH of 6.5, 6.5, 5.5 and 5.0 respectively. The soybean peroxidases was found more thermostable and against an elevation of 1°C in temperature, the drop in sweet potato, cauliflower, soyabean and sourlime peroxidase activity was of the order of 0.006, 0.007, 0.004 and 0.010, respectively. The total protein values for sweet potato, cauliflower, soybean and sourlime extracts were found to be 2.38, 2.050, 1.9 and 10.8 percent respectively.

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