Comparison of some biochemical properties of artichoke polyphenol oxidase entrapped in alginate-carrageenan and alginate gels

Basit Öğe Kaydı
dc.contributor.authorYagar, Hulya
dc.contributor.authorKocaturk, Selin
dc.date.accessioned2024-06-12T10:51:10Z
dc.date.available2024-06-12T10:51:10Z
dc.date.issued2014
dc.departmentTrakya Üniversitesien_US
dc.description.abstractPolyphenol oxidase (PPO, EC.1.14.18.1) isolated from artichoke (Cynara scolymus) was entrapped within alginate and alginate+ carrageenan beads, and the catecholase and cresolase activities of both entrapped enzymes were determined. Some properties of these immobilized enzymes such as optimum pH and temperature, kinetic parameters (K-m and V-max), thermal, and storage stability were determined and compared to each other. The highest catecholase activity was observed in alginate gel (370 U/g bead) while the highest cresolase activity was in alginate+ carrageenan gel (90 U/g bead). For catecholase and cresolase activities, optimum pHs of alginate and alginate+ carrageenan beads were determined to be 7.0 and 4.0, respectively. Optimum temperatures for catecholase activity were determined to be 40 degrees C for both entrapped enzymes. These values for cresolase activity were 30 degrees C and 20 degrees C, respectively. Immobilized artichoke PPOs greatly preserved their thermal stability which exists anyway. The catalytic efficiency value (V-max/K-m) of the alginate beads is approximately high as two-and-a-half folds of that of alginate+kappa-carrageenan beads for cresolase activity. These values were very close for catecholase activity. Immobilized beads saved their both activities after 30 days of storage at 4 degrees C.en_US
dc.description.sponsorshipResearch Fund of Trakya University [TUBAP-821]en_US
dc.description.sponsorshipThis research was funded by Research Fund of Trakya University (TUBAP-821).en_US
dc.identifier.doi10.3109/21691401.2013.808648
dc.identifier.endpage273en_US
dc.identifier.issn2169-1401
dc.identifier.issn2169-141X
dc.identifier.issue4en_US
dc.identifier.pmid23795723en_US
dc.identifier.scopus2-s2.0-84904358990en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage268en_US
dc.identifier.urihttps://doi.org/10.3109/21691401.2013.808648
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18268
dc.identifier.volume42en_US
dc.identifier.wosWOS:000339802500007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInforma Healthcareen_US
dc.relation.ispartofArtificial Cells Nanomedicine And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlginateen_US
dc.subjectArtichokeen_US
dc.subjectCarrageenanen_US
dc.subjectCatecholase Activityen_US
dc.subjectCresolase Activityen_US
dc.subjectEntrapmenten_US
dc.subjectPolyphenol Oxidaseen_US
dc.subjectCynara-Scolymus L.en_US
dc.subjectL-Dopa Productionen_US
dc.subjectImmobilized Tyrosinaseen_US
dc.subjectNylon 6,6en_US
dc.subjectPurificationen_US
dc.subjectStabilityen_US
dc.subjectHeadsen_US
dc.subjectBeadsen_US
dc.titleComparison of some biochemical properties of artichoke polyphenol oxidase entrapped in alginate-carrageenan and alginate gelsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu