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Isolation, Characterization and Purification of α-Galactosidase from Peas

Journal: Journal of Advanced Laboratory Research In Biology (Vol.3, No. 3)

Publication Date:

Authors : ; ;

Page : 164-170

Keywords : α-galactosidase; Dry peas; DEAE Cellulose column chromatography; SDS-PAGE; DNSA; Immobilization;

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Abstract

In India, the peas are cultivated on a large scale. The α-galactosidase enzyme has principle applications in food industries and in the medical field. The α-galactosidase enzyme was purified from dry peas (Pisum sativum). The purification steps include acetone precipitation and DEAE-cellulose column chromatography. The enzyme has maximum activity at 40°C and optimum pH=7.5. The molecular weight of the enzyme was determined by using SDS-PAGE analysis and found to be 110 kDa. The purified enzyme was immobilized by sodium alginate and it was observed that the immobilized enzyme showed an increase in thermal tolerance.

Last modified: 2018-09-16 19:27:43