Volume 2, Number 2 (June 2016)                   mazums-pbr 2016, 2(2): 75-83 | Back to browse issues page



DOI: 10.18869/acadpub.pbr.2.2.75

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Rajaie M, Robatjazi S M, Akbari H, Mahboudi S, Mohammadian Mosaabadi J. Evaluation of the organophosphorus hydrolase enzyme activity in creams and investigation of its stability. mazums-pbr. 2016; 2 (2) :75-83
URL: http://pbr.mazums.ac.ir/article-1-113-en.html

Department of Bioscience and Biotechnology, Malek Ashtar University of Technology, Tehran, Iran
Abstract:   (1493 Views)

The main purpose of this project is investigation of the organophosphorus hydrolase (OPH) enzyme activity in water in oil (w/o) and oil in water (o/w) creams and investigation of the OPH enzyme stability in formulated creams. OPH enzyme was extracted and purified from strain flavobacterium. The w/o and o/w creams were prepared using different formulations. In order to achieve an emulsion with maximum stability, appropriate percentage of the cream components was selected by studying different formulations and the physical and chemical stability of the produced cream were considered. 5Uenzyme/90gcream enzyme was used for each formulation. To measure the enzyme activity in creams, extraction method was used and enzyme activity was determined based on parathion hydrolysis. The thermal stability of OPH in both types of w/o and o/w creams was studied at 4 and 30  °C for various time periods. The average enzyme activity was about 0.0065 U/gcream and 0.018 U/gcream for w/o and o/w creams respectivly. According to the results, the relative activity at 4 °C was reduced to 50% after 26 and 45 days in w/o and o/w creams, respectivly. The results showed that the OPH enzyme activity in o/w cream was 2.6 times more than that of w/o cream, because of the higher hydrophobicity of o/w cream compared to w/o. The OPH enzyme stability in o/w cream was greater in comparison to w/o cream. The OPH enzyme was active for nearly 2 months on o/w creams at 4 °C .

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Type of Study: Research | Subject: Biotechnology

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