Purification and characterization of camel liver L-asparaginase
L-asparaginase from camel liver was isolated and purified by heat denaturation followed by QAE-Sephadex A-50 column chromatography and SP-Sepharose column chromatography. The purified camel liver L-asparaginase had a molecular weight of 180 kDa (consistent with a homotetramer) and a pI value of 8.6. The enzyme was thermostable with relative structure rigidity and an optimum temperature at 65°C . It had a pH optimum at 9.6 and was stable for storage at 4°C in the refrigerator for 7 days.
Key Words: Camel, liver, purification, L-asparaginase