Abstract

Characterization of urease extracted from Zahdi seeds showed that themolecular weight was 409,260 and 89,125 Daltons as determined by gel filtrationand SDS- polyacrylamide gel electrophoresis, respectively. This indicates thatthe enzyme is composed of five similar units bounded by disulfide bonds, theisoelectric point (pI) was 5.1. The optimum pH for the enzyme activity andstability were 8 and 7.5-8.0 respectively. The optimum temperature of theenzyme activity was 40 oC and that for stability was 35 oC for 15 minutes, usingsodium phosphate buffer at pH 8.0 and the maximum activity of the enzymewas at ionic strength of 0.25M. Kinetic studies showed that Km and Vmax valueswere 10.53 and 1110 mmole/ min, respectively, when urea was used as substrate

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The article was added to IASJ on 2012-04-23

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