אסיף מאגר המחקר החקלאי

Lipid deterioration: β-Carotene destruction and oxygen evolution in a system containing lactoperoxidase, hydrogen peroxide and halides

Year:

1983

Source of publication :

Authors :

Volume :

18

Co-Authors:

Kanner, J., Institute of Food Science, Stocking Hall, Cornell University, Ithaca, 14854, NY, United States
Kinsella, J.E., Institute of Food Science, Stocking Hall, Cornell University, Ithaca, 14854, NY, United States

Facilitators :

Link :

Abstract:

A model system containing lactoperoxidase/H2O2/halide decomposed β-carotene in a reaction greatly affected by the concentration of H2O2. The optimal concentrations of H2O2 for activation of iodide and bromide were 2 mM and 10 μM, respectively. The oxidation of chloride by a lactoperoxidase, using β-carotene destruction as a sensitive method to determine the activity of the enzyme, is reported herein. In the presence of optimal amounts of H2O2, the rate of β-carotene destruction increases slowly until a critical concentration of the halides, followed by a rapid increase in the rate when halide concentrations were furthere increased. A lactoperoxidase/H2O2/iodide and/or bromide system generates oxygen in the presence of high H2O2 and halide concentrations. β-Carotene inhibited the evolution of oxygen. A possible mechanism of β-carotene destruction and triplet unexcited oxygen evolution by a lactoperoxidase/H2O2/halide system are proposed. © 1983 American Oil Chemists' Society.

Note:

Related Files :

תוכן קשור

More details

You may also be interested in