Characterization of Esterases of Tamarindus indica Seeds
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چکیده
منابع مشابه
Characterization of Esterases of Tamarindus indica Seeds
Germinating seeds of Tamarindus indica synthesizes various enzymes which are required for the degradation of seed reserves such as xyloglucans, fatty acid esters and proteins. Among these, esterases, belonging to a group of hydrolytic enzymes catalyze the hydrolysis of various types of esters. They play an important role in cell expansion as well as detoxification of xenobiotics and many agroch...
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The effectiveness of low cost agro-based materials namely, Tamarindus indica seed (TS), crushed coconut shell (CS), almond shell (AS), ground nut shell (GS) and walnut shell (WS) were evaluated for Cr(VI) removal. Batch test indicated that hexavalent chromium sorption capacity (q(e)) followed the sequence q(e)(TS) > q(e)(WS) > q(e)(AS) > q(e)(GS) > q(e)(CS). Due to high sorptive capacity, tamar...
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The alcohol-insoluble fraction from the water extract of tamarind seed meal, constituting 60 to 65 per cent of the husked kernel, has been described as a rich source of pectin (l-3). Although it forms a firm jelly in the presence of appropriate amounts of sugar and acid (1,4) and has been suggested for commercial use as a substitute for pectin (5), it has been shown in preliminary communication...
متن کاملTamarindus Indica : an Overview
INTRODUCTION History Tamarind is a leguminous trees of genus Tamarindus a monotype taxon with only specie indicum. Tamarindus is medieval latinization of the Arabic name for the fruit, meaning Indian date. The fruits of the tamarind were traded widely in ancient times. Records from the eastern Mediterranean show Tamarindus indica was already in cultivation there in the fourth century B.C. On en...
متن کاملStudies on Xyloglucanase during the Germination of Seeds of Tamarindus indica
Germinating seeds of Tamarindus indica contain endo-β-1, 4-xyloglucanases which degrade tamarind xyloglucan, but not carboxymethylcellulose (CMC). The xyloglucanases are isolated from the germinating tamarind seeds using 50 mM acetate buffer, pH 5.5 containing 0.5 M NaCl. The Km value is 0.667 g/liter and the enzyme is optimally active at pH 5.5 and stable between pH 4 6.5. The optimum temperat...
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ژورنال
عنوان ژورنال: Journal of Biosciences and Medicines
سال: 2014
ISSN: 2327-5081,2327-509X
DOI: 10.4236/jbm.2014.24009