Purificacion y caracterizacion de una peroxidasa de zanahoria
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2019-07-01
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Jaén: Universidad de Jaén
Resumen
La peroxidasa de rábano picante (HRP, Horseradish peroxidase) es ampliamente utilizada en procedimientos analíticos y biotecnológicos. Su extracción a partir de raíces del rábano picante es un proceso laborioso y costoso. En este trabajo se realiza la purificación de una peroxidasa homóloga a partir de zanahoria (Daucus carota), ante la posibilidad de obtener este producto de modo más económico y eficiente. Se realiza también una caracterización de la actividad enzimática en base a su termosensibilidad, pH óptimo y afinidad por los sustratos.
Horseradish peroxidase (HRP) is widely used in analytical and biotechnological processes. lts extraction from horseradish roots is a laborious and expensive process. In this work, the purification of a homologous peroxidase from carrot (Daucus carota) has been made, with the possibility of obtaining this product more economically and efficiently. A characterization of enzymatic activity based on temperature sensitivity, optima! pH and substrate affinity is also performed.
Horseradish peroxidase (HRP) is widely used in analytical and biotechnological processes. lts extraction from horseradish roots is a laborious and expensive process. In this work, the purification of a homologous peroxidase from carrot (Daucus carota) has been made, with the possibility of obtaining this product more economically and efficiently. A characterization of enzymatic activity based on temperature sensitivity, optima! pH and substrate affinity is also performed.