Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Thermostability and Reactivation of Peroxidase from Soybean Sprouts

콩나물 Peroxidase의 열안정성과 재활성화

  • 박인식 (동아대학교 식품영양학과) ;
  • 이민경 (동아대학교 식품영양학과) ;
  • 길지은 (동아대학교 식품영양학과)
  • Published : 1999.02.01
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Abstract

The factors affecting thermostability and reactivation of peroxidase from soybean sprouts(Glycine max L.) were investigated. The enzyme was the most stable at pH 7.0 and below 60oC. Thermostability of the enzyme was reduced by addition of sodium chloride and saccharides. The partially inactivated enzyme by heat treatment at 75oC for 10 min was reactivated up to 211.5% at the optimal reactivation condition. The optimal pH and temperature for reactivation of the enzyme were pH 9.0 and 40oC, respectively. The reactivation was completely inhibited by addition of sulfhydryl reagent such as L cysteine.

Keywords

References

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