Purification and biochemical characterization of peroxidase isolated from white cabbage (Brassica Oleracea var. capitata f. alba)

International Journal of Food Properties

Volumn 18, Issue 10, 2015, Pages 2099-2109

  Erdem, Hacer Ulku ^a   Kaln, Ramazan ^b   Ozdemir, Nalan ^a   Ozdemir, Hasan ^b  

^a ERCIYES UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Affinity chromatography; Brassica oleracea; Enzyme kinetics.; Enzyme purification; Peroxidase; White cabbage

Indexed keywords

AFFINITY CHROMATOGRAPHY; ELECTROPHORESIS; ENZYME KINETICS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; VALUE ENGINEERING;

BIOCHEMICAL CHARACTERISTICS; BIOCHEMICAL CHARACTERIZATION; BRASSICA OLERACEA; COMPETITIVE INHIBITION; ENZYME PURIFICATION; PEROXIDASE; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; WHITE CABBAGE;

PURIFICATION;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 84936817766     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.963868     Document Type: Article

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