A new thermostable peroxidase from garlic Allium sativum: Purification, biochemical properties, immobilization, and use in H2O2 detection in milk

Applied Biochemistry and Biotechnology

Volumn 127, Issue 3, 2005, Pages 201-214

  Marzouki, Saida Medjeldi ^a   Limam, Farid ^b   Smaali, M Issam ^a   Ulber, Roland ^c   Marzouki, M Néjib ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b Institut National de Recherche Scientifique et Technique Tunis   (Tunisia)

^c LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Garlic; Immobilization; Kinetic characterization; Plant peroxidases; Protein purification

Indexed keywords

AMMONIA; BIOCHEMISTRY; BIOSENSORS; DERIVATIVES; ELECTROPHORESIS; HYDROGEN PEROXIDE; PH EFFECTS; PURIFICATION;

GARLIC; IMMOBILIZATION; KINETIC CHARACTERIZATION; PLANT PEROXIDASES; PROTEIN PURIFICATION;

ENZYMES;

AMMONIUM SULFATE; HYDROGEN PEROXIDE; PEROXIDASE;

ARTICLE; BINDING AFFINITY; BIOSENSOR; COMPARATIVE STUDY; ENZYME ACTIVITY; FOOD COMPOSITION; GARLIC; GEL FILTRATION; IMMOBILIZATION; ION EXCHANGE CHROMATOGRAPHY; MILK; MOLECULAR WEIGHT; PH MEASUREMENT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PURIFICATION; TEMPERATURE MEASUREMENT; THERMOSTABILITY;

ANIMALS; BIOSENSING TECHNIQUES; GARLIC; HYDROGEN PEROXIDE; MILK; PEROXIDASES; PLANT PROTEINS; PLANT ROOTS;

ALLIUM SATIVUM;

EID: 29244444538     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1385/ABAB:127:3:201     Document Type: Article

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