title: Enzymatic determination of zinc in vegetables using apocarbonic anhydrase.
abstract: A new enzymatic method has been developed to determine trace amounts of Zn2+ in vegetables. The basis of the method is that apocarbonic anhydrase regains its activity in proportion to the concentration of Zn2+ present in solution. Bovine carbonic anhydrase was purified from erythrocyte haemolysate by affinity chromatography and the bound Zn2+ removed by dialysis of purified enzyme against a solution of pyridine-2, 6-dicarboxylic acid. Pure (100%) apoenzyme was obtained. The concentration of Zn2+ in vegetable samples was determined using the enzymatic method and by atomic absorption spectroscopy. Determinations made using the two methods were not significantly different one from another.
authors.affiliation: Atatürk University, Faculty of Sciences, Department of Biochemistry, 25240 Erzurum, Turkey. demirn@yahoo.com
authors.forename: Nazan
authors.initials: N
authors.lastname: Demir
authors.forename: Yaşar
authors.initials: Y
authors.lastname: Demir
mesh_terms: D001051:Apoenzymes; D002256:Carbonic Anhydrases; D014675:Vegetables / Q000737:chemistry*; D015032:Zinc / Q000032:analysis*
chemical_list: D001051:Apoenzymes; D002256:Carbonic Anhydrases; D015032:Zinc