Purification and Properties of the Peroxidase in Castanea Semen

밤생율(生栗)에 함유된 Peroxidase의 정제 및 특성에 관한 연구

  • Oh, Suk-Heung (Department of Agricultural Chemistry, Chonbuk National University) ;
  • Kim, Yong-Hwi (Department of Agricultural Chemistry, Chonbuk National University) ;
  • Lee, Seo-Na (Department of Food Science & Technology, Chonbuk National University)
  • Published : 1987.12.01


Peroxidase was purified to a homogeneous state from Castanea Semen by ammonium sulfate precipitation, DEAE-cellulose column chromatography, gel filtration on sephadex G-100 and HPLC, and the purification fold was 65.3. The molecular weight of the enzyme was estimated to be about 35,000 by HPLC. In properties of the enzyme which was purified up to sephadex G-100 column chromatography, the optimum pH and temperature were 5.0 and $50^{\circ}C$, respectively. By heating the enzyme at $80^{\circ}C$ for 1.73 min., the enzyme activity was decreased to 10%. The enzyme was active toward aromatic amines such as o-phenylenediamine and p-phenylendiamine. Kinetic studies indicated a Km of 2.6mM for o-phenylenediamine at an optimal hydrogen-peroxide concentration and a Km of 10mM for hydrogenperoxide at an optimal o-phenylenediamine concentration. Among the reagents tested, L-ascorbic acid and sodium L-ascorbate inhibited significantly the enzyme, while $Ca^{++}$ and $Ba^{++}$ activated the enzyme at the concentration of 1mM and 5mM.