A role of glycosyl moieties in the stabilization of bitter gourd (Momordica charantia) peroxidase

Characterisation of an acidic peroxidase from papaya (Carica papaya L. cv Tainung No. 2) latex and its application in the determination of micromolar hydrogen peroxide in milk

“…This value was slightly higher than those reported for peroxidases from other sources, such as palm tree (51 and 57 kDa) (Sakharov, 2004), bitter gourd (43 kDa) (Fatima & Husain, 2007), sweet potato (37 kDa) (Castillo Leon et al, 2002), peanut (37-40 kDa) (van Huystee, Sun, & Lige, 2002), and wheat seedlings (23 kDa) (Lai et al, 2006). Most of the peroxidases reported to date are monomers.…”

“…The purified enzyme was more heat-stable than those reported peroxidases from other sources, such as strawberry (Civello et al, 1995), cotton (Triplett & Mellon, 1992), and horseradish roots (Moreno, Vázquez-Duhalt, & Nolasco, 1990). It has been shown that the thermal stability of peroxidase is due to the presence of a large number of cysteine residues in the polypeptide chain or glycosylation of the enzyme protein (Fatima & Husain, 2007;Triplett & Mellon, 1992).…”

How methyl cyanide induces aggregation in all-alpha proteins: A case study in four albumins

“…To study the positions of the tryptophan residues in the absence and presence of cosolvent, we have taken the ratio of relative fluorescence intensities at 320 and 360 nm as a probe [42], results are shown in Fig. 7B.…”

2,2,2-Trifluroethanol induces simultaneous increase in α-helicity and aggregation in alkaline unfolded state of bovine serum albumin

“…Fig. 4B shows the changes in the ratio of RFI at 306 nm/350 nm as excited at 280 nm against increasing concentrations of alcohols, as a probe for global changes in the unfolded protein in the presence of various alcohols [38]. The change in conformation of the protein in the presence of increasing concentrations of methanol, ethanol and IP were insignificant.…”