Purification and characterization of camel liver L-asparaginase
EJB-Egyptian Journal of Biochemistry and Molecular Biology [The]. 2011; 29 (2): 217-236
em Inglês
| IMEMR
| ID: emr-117192
ABSTRACT
L-asparaginase from camel liver was isolated and purified by heat denaturation followed by QAE-Sephadex A-50 column chromatography and SP-Sepharose column chromatography. The purified camel liver L-asparaginase had a molecular weight of 180 kDa [consistent with a homotetramer] and a pI value of 8.6. The enzyme was thermostable with relative structure rigidity and an optimum temperature at 65°C. It had a pH optimum at 9.6 and was stable for storage at 4°C in the refrigerator for 7 days
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Índice:
IMEMR (Mediterrâneo Oriental)
Assunto principal:
Asparaginase
/
Camelus
/
Fígado
Limite:
Animais
Idioma:
Inglês
Revista:
Egypt. J. Biochem. Mol. Biol.
Ano de publicação:
2011
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