Physical and Chemical Properties of Peroxidase from Leaves of Apple(Murus pumila Mill)

doi:10.3321/j.issn:1000-7091.1997.01.017

Abstract

Abstract: The physical and chemical properties of peroxidase(POD)in leaves of apple tree were researched by taking apple strain Qingfu 13 as samples.The results suggested that the POD might be divided into two types:the acidic(optimum pH 6.0)and the basic(optimum pH 9.0)enymes.At optimum pH different buffer systems could affect the POD activity.The enzymes are heat stable,and can keep the activity at 80℃ for 2～3 min and at 55℃ for 72 h.The substrate test results revealed that the POD of apple leaves could impel H₂Oto oxidize phenol and amine compounds.

Key words: Apple leaves, Peroxidase, Physiochemical property

CLC Number:

S661.101

Song Jinyao, Meng Qingxiang, Liu Yongjun. Physical and Chemical Properties of Peroxidase from Leaves of Apple(Murus pumila Mill)[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1997, 12(1): 81-85. doi: 10.3321/j.issn:1000-7091.1997.01.017.

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