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Extraction and partial purification of L-Asparaginase from green pepper Capsicum annuum L. and estimation of its molecular weight | ||
| Journal Of Wassit For Science & Medicine | ||
| Article 1, Volume 10, Issue 1, 2017, Pages 79-88 | ||
| Abstract | ||
| L-Asparaginase has numerous pharmaceutical and food applications. Therefore this study aimed to extract the enzyme from green pepper and partially purify it and to estimate its molecular weight. Green pepper samples were collected from a field at College of Agriculture / University of Baghdad. L-Asparaginase activity was measured in fruits, leaves and roots extracts, the results showed high specific activity in pepper fruit extract (0.27 U / mg) compared with leaves extract (0.056 U / mg) while the roots extract showed no enzymatic activity. This study illustrates that the enzyme shown to precipitate out at saturation range between 30-80 % of Ammonium Sulfate. The precipitated enzyme was further purified by using Ion exchange chromatography on DEAE-Sephadex and gel filtration chromatography on Sephacryl S-200. The specific activity, number of folds and yield of purified L-Asparaginase were 0.463 U / mg, 16.5 and 32.9 % respectively. The molecular mass of the partial purified enzyme was found to be 126 KDal as estimated by gel filtration chromatography. | ||
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