Isolation, Characterization and Purification of α-Galactosidase from Peas
Journal: Journal of Advanced Laboratory Research In Biology (Vol.3, No. 3)Publication Date: 2012-07-01
Authors : Ajaykumar M. Take; Shweta N. Mohite;
Page : 164-170
Keywords : α-galactosidase; Dry peas; DEAE Cellulose column chromatography; SDS-PAGE; DNSA; Immobilization;
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.
Other Latest Articles
- Diatom Assemblage in the Lake of Gaber Oun, Southern Libya
- Nutritional Evaluation of Whole Kenaf (Hibiscus cannabinus L.) Seed Meal in Rats
- Using of Chroococcus sp. to Treat Polluted Water with Cadmium & Nickel
- The Effects of Cultural Medium and Cultivars on Some Qualitative Characteristic of Cucumber Transplant (Cucumis sativus)
- Magnetic and Electronic Nanomaterial and its Applications - Mini Review
Last modified: 2018-09-16 19:27:43