The present study assesses the peroxidase activity and its
characterization in local bean varieties from Ghana. The presence of peroxidase
enzyme in four locally grown bean varieties, Red beans, Bambara beans,
Black-eyed beans and Soybeans was demonstrated.
The enzyme showed a much higher activity at elevated temperatures than
at room temperature with peak activity at about 50°C. The crude enzyme extract
from Bambara beans displayed the highest affinity towards hydrogen peroxide
substrate making it a good candidate for applications that require high initial
reaction rates. The optimum pH for the enzyme from all bean extracts is about 6
but the extract from Bambara beans was shown to maintain its activity over a
wider range of pHs than the rest. Such stability will make peroxidase from
Bambara beans a useful enzyme for applications at higher pH as may be found in
certain wastewaters.
Author(s) Details:
Emmanuel G. Ankudey,
Department of Chemical Engineering, Kwame Nkrumah University of
Science and Technology, Kumasi, Ghana.
Martin
Y. Woode,
Department
of Chemical Engineering, Kwame Nkrumah University of Science and Technology,
Kumasi, Ghana.
Please see the link here: https://stm.bookpi.org/CPSTR-V9/article/view/14292
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