METHOD OF PEROXIDASE PREPARING Russian patent published in 1999 - IPC

FIELD: biochemistry, enzymology. SUBSTANCE: peelings obtained after horse radish roots treatment in food industry are kept in 0.15-0.25% ascorbic acid solution. Obtained extract is clarified and filtered through ultrafilters (pose size is less 40 kDa) up to 1/10 part of initial volume. Enzyme is precipitated with ammonium sulfate and purified successively by gel-filtration on Sephadex G-25 and G-50 and ion-exchange chromatography on carboxymethylcellulose. Enzyme is dried by sublimation method. The use of waste decreases horse radish roots consumption and increases peroxidase yield of high purity degree and activity. EFFECT: accelerated process of peroxidase production, high purity and activity of enzyme. 9 cl, 1 tbl, 1 ex