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000000476 037__ $$aROMDOC-BCUT-ARTICLE-2007-001
000000476 041__ $$aeng
000000476 100__ $$aPopet, Laura$$uWest University of Timisoara, Faculty of Chemistry-Biology-Geography, Department
000000476 245__ $$aTHE EFFECT OF MICROWAVE RADIATION ON CATALASE EXTRACTED FROM TARAXACUM ROOTS
000000476 260__ $$c2006-01-01
000000476 300__ $$a11p
000000476 520__ $$aThe effect of the microwave on the enzyme activity is an appealing research subject with many applications. The roots of Taraxacum officianle is a rich source for catalase. The enzyme can be easily extracted by homogenization in phosphate buffer. The optimal pH for enzyme activity was 7, at an optimal concentration of H2O2 around 50 mM. The optimal temperature interval for the assays was between 30 - 40°C. In these conditions the KM was 105 mM. The influence of the irradiation of the enzymatic extract with different microwave powers for different interval of time was assessed. The inactivation of catalase from taraxacum roots increase when the irradiation time is raised from 30 till 120 s. At microwave powers until 640 W the inactivation of enzyme is less than 50% from the initial activity. There were not observed any post-radiation phenomena (like further inactivation or re-activation).
000000476 6531_ $$acatalase
000000476 6531_ $$aTaraxacum officinale
000000476 6531_ $$amicrowave radiation
000000476 6531_ $$aenzyme inactivation
000000476 690C_ $$aBCUT
000000476 700__ $$aLacrama, Ana-Maria$$uof Chemisry, Pestalozzi 16, Timisoara 300115, ROMANIA
000000476 700__ $$aIsvoran, Adriana$$uWest University of Timisoara, Faculty of Chemistry-Biology-Geography, Department
000000476 700__ $$aOstafe, Vasile$$uWest University of Timisoara, Faculty of Chemistry-Biology-Geography, Department
000000476 8560_ $$fromdoc.admin@romdoc.upb.ro
000000476 8564_ $$uhttp://romdoc.upb.ro/record/476/files/$$xY$$zAccess to Fulltext
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000000476 980__ $$aARTICLE