Kinetic Characterization and Thermal Properties of Two Acidic Peroxidases from White Cabbage (Brassi...
Kinetic Characterization and Thermal Properties of Two Acidic Peroxidases from White Cabbage (Brassica Oleracea L.)
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Blackwell Publishing Ltd
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English
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Blackwell Publishing Ltd
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Soluble and membrane‐bound peroxidases (POD) were extracted from white cabbage. Optimum activity was obtained at pH 4.0 for both enzymes. The KM and Vm values for H2O2 were found to be 0.62 mM and 6.5 μM/min, respectively, for soluble POD; and 1.1 mM and 7.75 μM/min, respectively, for membrane‐bound POD. The KM and Vm values for ABTS were found to...
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Kinetic Characterization and Thermal Properties of Two Acidic Peroxidases from White Cabbage (Brassica Oleracea L.)
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TN_cdi_proquest_miscellaneous_1815690666
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1815690666
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ISSN
0145-8884
E-ISSN
1745-4514
DOI
10.1111/jfbc.12229
