Chromatofocusing was used to fractionate asparagus peroxidases. Basic isozymes of pI greater than 9.0 predominated throughout the spear. In addition, a more acidic peroxidase fraction is found in the asparagus spear tip. The basic and acidic fractions were similar in heat stability, but the acidic fraction reactivated readily after heating at 70°C.
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Powers et al. (1984) studied this question.
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