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Purification and Properties of Catalase from Van Apple (Golden Delicious)

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Author(s): I.H. Yoruk | H. Demir | K. Ekici | A. Savran

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 4;
Issue: 1;
Start page: 8;
Date: 2005;
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Keywords: Catalase | characterization | purification | inhibitors

ABSTRACT
Catalase (CAT:EC1.11.1.6) was purified from Van Apple. The purified enzyme preparation was obtained with a final recovery of enzyme activity of about 11.5% and a specific activity of 29.43 U/mg proteins. The purified catalase has an optimum temperature of activity at 50oC. As regards pH, the enzyme has an optimum activity of pH 5. Vmax and Km values were determined by Lineweaver-burk graphs. Potassium cyanide, citric acid, MnCl2, NaCl, NaNO2 and CuSO4 were used as inhibitor.
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