Abstract
Many enzyme extracts must, of necessity, be made from green leaves, fruits, and other vegetable tissues that contain large amounts of phenols and polyphenols, which hinder or, unless precautions are taken, completely prevent a successful extraction. In spite of this, the processes by which the polyphenols interfere are rarely studied and still very incompletely understood. Some principles are clear, mostly from work done in past decades, and are applied on an ad hoc basis to current problems. They can usually be adapted to devise a successful if rather complicated procedure, but there is seldom the time or interest for researchers to establish what the problems really were and if they could have been better overcome. This is unfortunate, but wholly understandable. The reactions involved are often very complex, demand specialist investigations, and may be only relevant to extraction from a particular plant species.
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© 1996 Humana Press Inc.
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Pierpoint, W.S. (1996). The Extraction of Enzymes from Plant Tissues Rich in Phenolic Compounds. In: Doonan, S. (eds) Protein Purification Protocols. Methods in Molecular Biology™, vol 59. Humana Press. https://doi.org/10.1385/0-89603-336-8:69
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DOI: https://doi.org/10.1385/0-89603-336-8:69
Publisher Name: Humana Press
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Online ISBN: 978-1-59259-545-7
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