BMC Biochemistry 2018-12
Purification and characterization of cysteine protease from miswak Salvadora persica.
Csak regisztrált felhasználók fordíthatnak cikkeket
Belépés Regisztrálás
A hivatkozás a vágólapra kerül
Kulcsszavak
Absztrakt
RESULTS
Physical and chemical characterization of cysteine protease P1 were studied such as pH optimum (6.5), optimum temperature (50 °C), thermal stability (50 °C) and Km (3.3 mg azocasein/ml). The enzyme digested some proteins in the order of caseine > haemoglobin > egg albumin >gelatin > bovine serum albumin. Hg2+ had strong inhibitory effect on enzyme activity compared with other metal ions. Kinetic of inhibition for determination the type of protease was studied. Iodoactamide and p-Hydroximercuribenzaoic acid (p-HMB) caused strong inhibitory effect on enzyme activity indicating the enzyme is cysteine protease.