Extraction of acid phosphatase from mung bean sprouts and determination of its enzymatic properties

Lei Chen; Quan Zhou

doi:10.5281/zenodo.11079921

Authors

Lei Chen Weifang Institute of Technology Author
Quan Zhou Qinghai University Author

DOI:

https://doi.org/10.5281/zenodo.11079921

Keywords:

Acid Phosphatase, Enzymatic Properties, Optimum Condition, Mung Bean Sprouts, Enzyme activity

Abstract

To investigate the enzymatic properties of acid phosphatase from mung bean sprouts and explore the optimal reaction conditions for this enzyme. This study extracted phosphatase from fresh mung bean sprouts and determined its enzymatic properties. It was found that the activity of acid phosphatase in 1ml of mung bean sprout enzyme solution was 8.68, the optimal pH was 5.4, and the temperature at which the activity was highest was 50 degrees Celsius. This study not only determined the enzymatic properties of the enzyme and obtained the optimal reaction conditions, laying the foundation for related research, but also providing theoretical guidance for subsequent industrial applications.

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