Effects of pH, temperature and storage on the stability of MJ-30 protein isolated from Mirabilis jalapa L leaves
MJ-30 of M.jalapa L leaves was purified using the combination of ammonium sulphate fractionation and cationic exchange chromatography with NaCl gradient elution. MJ-30 was subjected for its stability to assays against pH, temperature, and storage period.
Stability assay showed that MJ-30 is stabil at pH 5-6, then the activity decreased as the pH increased. This protein was stable at 300 – 550C, and the activity decreased when the temperature increased. Storage at 40C, MJ-30 was stable until 12 days but the activity was decreasing. However, at 300C, MJ-30 was stable for 3 days only. Glycerol addition to the MJ-30 solution has made the activity stable for 18 days at 40C and 300C storage.
Keyword : Protein MJ-30, Leaves of Mirabilis jalapa L, stability, pH, temperature, storage
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