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Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa)

Yasar Demir ; Department of Chemistry, College of Education, Atatürk University, TR-25240 Erzurum, Turkey
Azize Alayli Güngör ; Refik Saydam Institute of Hygiene, Headmaster of Erzurum Region, TR-25100 Erzurum, Turkey
Elif Duygu Duran ; Department of Chemistry, College of Arts and Sciences, Atatürk University, TR-25240 Erzurum, Turkey
Nazan Demir ; Department of Chemistry, College of Arts and Sciences, Atatürk University, TR-25240 Erzurum, Turkey

Puni tekst: engleski, pdf (129 KB) str. 286-291 preuzimanja: 1.138* citiraj
APA 6th Edition
Demir, Y., Güngör, A.A., Duran, E.D. i Demir, N. (2008). Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa). Food Technology and Biotechnology, 46 (3), 286-291. Preuzeto s https://hrcak.srce.hr/26378
MLA 8th Edition
Demir, Yasar, et al. "Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa)." Food Technology and Biotechnology, vol. 46, br. 3, 2008, str. 286-291. https://hrcak.srce.hr/26378. Citirano 25.11.2020.
Chicago 17th Edition
Demir, Yasar, Azize Alayli Güngör, Elif Duygu Duran i Nazan Demir. "Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa)." Food Technology and Biotechnology 46, br. 3 (2008): 286-291. https://hrcak.srce.hr/26378
Harvard
Demir, Y., et al. (2008). 'Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa)', Food Technology and Biotechnology, 46(3), str. 286-291. Preuzeto s: https://hrcak.srce.hr/26378 (Datum pristupa: 25.11.2020.)
Vancouver
Demir Y, Güngör AA, Duran ED, Demir N. Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa). Food Technology and Biotechnology [Internet]. 2008 [pristupljeno 25.11.2020.];46(3):286-291. Dostupno na: https://hrcak.srce.hr/26378
IEEE
Y. Demir, A.A. Güngör, E.D. Duran i N. Demir, "Cysteine Protease (Capparin) from Capsules of Caper (Capparis spinosa)", Food Technology and Biotechnology, vol.46, br. 3, str. 286-291, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/26378. [Citirano: 25.11.2020.]

Sažetak
Proteases are enzymes that perform very important functions in organisms and are used for a variety of objectives in vitro. In recent years, proteases have been used for clinical, pharmaceutical (alimentary digestion, anti-inflammatory, etc.) and industrial applications (cheese production, meat tenderizing, leather tanning). In this research, a protease has been purified from capsules of caper (Capparis spinosa) and characterized. Caper plants have been used for food and medicine since ancient times. The plant grows abundantly in certain regions of Turkey. Ammonium sulphate fractionation and a CM Sephadex column were used for purification of the enzyme. The purification enzyme has an optimum pH=5.0 and its optimum temperature was 60 °C. The vmax and Km values determined by Lineweaver-Burk graphics were 1.38 μg/(L·min) and 0.88 μg/L, respectively. The purification degree and the molecular mass of the enzyme (46 kDa) were determined by SDS-PAGE and gel filtration chromatography. It was investigated whether the purified and characterized protease could cause milk to congeal or digest chicken and cow meat. The results show that protease can be used for industrial production.

Ključne riječi
protease; caper (Capparis spinosa); food production

Hrčak ID: 26378

URI
https://hrcak.srce.hr/26378

[hrvatski]

Posjeta: 2.228 *