Abstract
In this study, researches were carried out on the protease enzyme activity of Jasminum officinale Linn. flower which grows naturally in Muğla and its surroundings. In addition, fragrance components in the content of jasmine flower were determined. It was aimed to be used in perfume making based on the harmony of white jasmine flower with other flowers and the concept of note. Protease enzyme was purified from J. officinale flower using TPP (Three Phase Partitioning) method. Optimal pH and optimal temperature for the enzyme, Km and Vmax values for casein, azokazaein, gelatin, hemoglobin, and azoalbumin substrates were determined. SDS-PAGE was used to check the purity of the protease enzyme purified from the J. officinale. The molecular weight of the enzyme was calculated as 21.386 kDa using gel filtration chromatography. The phenolic content was also determined. It has been determined that the content of jasmine flower can be used in perfume design which is the most prestigious product of the cosmetic industry.
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