Kinetic studies of catalase and peroxidase enzymes extracted from garlic cloves (Allium sativum L.)‎

العناوين الأخرى

دراسات حركيات إنزيمات الكاتاليز و البيروكسيديز المستخلصة من فصوص الثوم

المؤلفون المشاركون

Fudah, Farahat Fudah Ali
Sad, Salah Mustafa
al-Hadari, Abd Allah al-Sayyid
al-Khayyat, Najwa Ibrahim

المصدر

Annals of Agricultural Science, Moshtohor

الناشر

جامعة بنها كلية الزراعة

تاريخ النشر

2021-12-31

دولة النشر

مصر

عدد الصفحات

8

التخصصات الرئيسية

الكيمياء
العلوم الزراعية

الملخص الإنجليزي

Garlic cloves belongs to the genus Allium and family liliaceae, is one of the more commonly used health supplements and its therapeutic benefits.

Many attempts were carried out to elucidate its importance since it contains natural antioxidant enzymes, i.e.

catalase (CAT) and peroxidase (POD).

These natural enzymes were extracted from garlic cloves and their activities and kinetic characterization were investigated.

The results indicated that the activity, protein content and specific activity of catalase and peroxidase were (2.05 Units/ml, 204.4 Units/ml), (4.2 mg/ml, 5.11mg/ml) and (0.448 Units/mg protein, 40 Units/mg protein), respectively.

The optimum pH and temperature of these enzymes under investigation were 7.0, 5.5 and 40ºC, 50ºC, respectively.

The Km and Vmax for catalase and peroxidase enzymes were equalled to (1.88 ml/100ml, 0.37ml/100ml) and (6.43 Units/ml/min, 16.58Units/ml/min) , respectively.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-1432398

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