Record Details

Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p-chlorophenol by immobilized peroxidase.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13151/
http://dx.doi.org/10.1002/jsfa.8173
 
Title Purification and characterization of peroxidase
from sprouted green gram (Vigna radiata) roots
and removal of phenol and p-chlorophenol by
immobilized peroxidase.
 
Creator Shaik Akbar, Basha
Prasada Rao, U. J. S.
 
Subject 07 Enzyme Biochemistry
22 Legumes-Pulses
 
Description BACKGROUND: Peroxidase activity was increased during germination of green gram and such an increasemay have benefits in
many physiological processes. The present study aimed to investigate the optimum conditions for the extraction, purification
and characterization of peroxidase fromthe germinated green gram roots and also its application for the removal of phenols in
water.
RESULTS: Peroxidase activitywas increased by 300-fold in 5-day germinated green gram.Because the rootwas rich in peroxidase
activity, peroxidase from roots was isolated and purified to homogeneity. The purified peroxidase showed a single band on
sodium dodecyl sulphate-polyacrylamide gel electrophoresis with a molecular weight of 50 kDa, an optimum pH of 5.5 and
a pH stability ranging from 5 to 9. The enzyme had 50% residual activity at 70 ∘C. It catalyzed the oxidation of a variety of
substrates. The Km value of the enzymewas 1.28 mmol L−1 for o-dianisidine and 0.045 mmol L−1 forH2O2. The enzymelost 100%
activity in the presence of dithiothreitol and cysteine. The addition of copper ion increased the enzyme activity by three-fold.
Both soluble andimmobilized peroxidases removedmore phenol than p-chlorphenol, whereas horseradishperoxidase removed
more p-chlorphenol. Thus, the green gram root peroxidase showed good pH and temperature stability, as well as the ability to
remove phenolic compounds from effluent.
CONCLUSION: Peroxidasewith good thermal andpHstabilitywas purified fromgerminated green gramroots and has the ability
to oxidize phenolic compounds from waste water.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13151/1/J%20Sci%20Food%20Agric%202017%3B%2097%203249%E2%80%933260.pdf
Shaik Akbar, Basha and Prasada Rao, U. J. S. (2017) Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p-chlorophenol by immobilized peroxidase. Journal of the Science of Food and Agriculture, 97. pp. 3249-3260. ISSN 0022-5142