Author(s):

Rituparna Chatterjee, Ranjita Mukherjee, Sayantan Sil, Sudip Kumar Nag, Labani Hazra and Srabani Karmakar

Abstract: Proteases are group of enzymes which can cleave proteins into smaller fragments. Plant proteases are gaining interest due to their easy availability. Fruits and vegetables are the abundant source of commercially important proteases. We found protease activity in onion scale leaves. We compared the protease activity of onion with ginger protease. Protein isolation was achieved by ammonium sulfate precipitation from the aqueous extract. We compared the enzyme in terms of caseinolytic ability in different temperature, pH and different substrate concentrations. Optimum temperature for both the enzymes is 55 ^oC but the optimum pH for protease from ginger is 5 and the optimum pH for protease from onion is 7.5. Specific activity of the protease from onion scale leaves is lesser than ginger but the affinity is higher in case of onion protease.

Pages: 729-732  |  1676 Views  1013 Downloads

Download (709KB)