Figures & data
Table 1. The results of purification of peroxidase from wheat (Triticum aestivum ssp. Vulgare).
Table 2. The inhibition effects of different chemicals on peroxidase (wPOD) activity from wheat (Triticum aestivum ssp. Vulgare).
Figure 1. Purification of peroxidase (wPOD) purified from wheat (Triticum aestivum ssp. Vulgare). A: Ammonium sulphate precipitation; B: CM-Sephadex anion exchange chromatography; and C: Gel filtration chromatography.
![Figure 1. Purification of peroxidase (wPOD) purified from wheat (Triticum aestivum ssp. Vulgare). A: Ammonium sulphate precipitation; B: CM-Sephadex anion exchange chromatography; and C: Gel filtration chromatography.](/cms/asset/65fb116c-22b8-4a18-975e-f157bdcd1248/ljfp_a_1225308_f0001_b.gif)
Figure 2. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) zymograme of peroxidase (wPOD) purified from wheat (Triticum aestivum ssp. Vulgare). Molecular weight markers (Lane 1), and gel filtration peak (Lane 2–3).
![Figure 2. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) zymograme of peroxidase (wPOD) purified from wheat (Triticum aestivum ssp. Vulgare). Molecular weight markers (Lane 1), and gel filtration peak (Lane 2–3).](/cms/asset/669cae11-6bd4-4dcd-bfcb-e707428445bd/ljfp_a_1225308_f0002_b.gif)
Figure 3. The effect of different conditions on peroxidase (wPOD) purified from wheat (Triticum aestivum ssp. Vulgare). A: Optimum pH of wPOD; B: The enzyme stability at different pH with time; C: The effect of temperature on wPOD activity; D: Thermal stability of wPOD; and E: The effect of ionic strength on wPOD.
![Figure 3. The effect of different conditions on peroxidase (wPOD) purified from wheat (Triticum aestivum ssp. Vulgare). A: Optimum pH of wPOD; B: The enzyme stability at different pH with time; C: The effect of temperature on wPOD activity; D: Thermal stability of wPOD; and E: The effect of ionic strength on wPOD.](/cms/asset/0b58cec5-49db-4f09-849c-2d32b699e7f0/ljfp_a_1225308_f0003_b.gif)