Isolation and crystallization of urease from Garbanzos (Cicer Arietinum), Black Sitaw (Vigna Sinensis), and Green Mongo (Phaseolus Aureus) beans

• Main Authors: David, Paolo Miguel A., Estanislao, Jochrys I.
• Format: text
• Language: English
• Published: Animo Repository 2001
• Subjects: Chickpea; Beans; Cowpea; Mung bean; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/5817
• Institution: De La Salle University

Urease was isolated using an acetone-water extraction from three local beans namely garbanzos, black sitaw, and green mongo and was crystallized. There were a total of four trials per sample. The protein concentration of each sample was determined using Biuret's test. The activity of the enzyme was monitored using the reaction of urease on urea. The colored product of the reaction was determined spectrophotometrically. High Performance Liquid Chromatography was used to confirm the presence of urease. The amount and activity of urease extracted from the three local beans was compared.