Relationship between enzyme levels and extractable proteins in alfalfa

Partial purification and characterization of a proteolytic activity of alfalfa juice

“…The decay of enzyme levels in alfalfa (Medicago sativa) extracts stored at 37 °C for different time intervals was reported in a previous paper (Camici et al, 1980). These findings were ascribed to proteolytic activities shown to be present in alfalfa by Singh (1965), de Fremery et al (1972), and Pirie (1978).…”

“…Enzyme activities were assayed in Tris-acetate buffer (a) and in Tris-HCl buffer (•). In the inset, effect of the hydrogen ion concentration on the protease activity of the crude extract of alfalfa, prepmed according to Camici et al (1980), is reported.…”

“…Enzyme activities were assayed in Tris-acetate buffer ( ) and Tris-HCl buffer (•). higher yields of protein isolates are obtained when the alfalfa juice is processed at acid pH (Camici et al, 1980).…”

“…The purification procedure is summarized in Table I. Fifty grams of lyophilized material obtained from press juice prepared according to Camici et al (1980) was resuspended in 37 mL of 0.05 M Tris-HCl buffer, pH 8 (crude extract). The suspension was brought to 50% saturation with ammonium sulfate by the slow addition of a saturated buffered solution of the salt.…”