Abstract:
Peroxidase enzymes are purified from different plant sources are used efficiently for the removal of dyes in industrial wastes. The fruit of bitter gourd (Momordica charantia), an inexpensive and easily accessible vegetable, is an important source of peroxidase. In this study, total protein content was found to be 0.485 mg/mL and peroxidase activity was found to be 2360.9 EU/mg as a result of 50% protein precipitation made from green bitter gourd. However; total protein amount was 0.232 mg/mL and free peroxidase activity was determined as 7719.30 EU/mg as a result of 60% protein precipitation made from ripe bitter gourd. Peroxidase enzymes which were purified from bitter gourd in different growth stages under optimum conditions showed higher enzymatic activity compared to free forms when immobilized via enzyme-inorganic hybrid nanoflower synthesis method. The highest peroxidase activity was seen in mature fruit and hybrid nanoflower form (19661, 6 EU/mg). In addition, the usability of hybrid nanoflowers was investigated compared to the free purified peroxidase for removal of Direct Blue 1 dye widely used in textile industry. It was determined that hybrid nanoflower form synthesized especially by using ripe bitter gourd peroxidase had more dye removal.
