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פותח על ידי קלירמאש פתרונות בע"מ -
KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM
Year:
1995
Source of publication :
Journal of Food Biochemistry
Authors :
זקין, ורדה
;
.
כהן, ורדה
;
.
לינדנר, פנחס
;
.
Volume :
19
Co-Authors:
KAHN, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
LINDNER, P., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
ZAKIN, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
Facilitators :
From page:
67
To page:
80
(
Total pages:
14
)
Abstract:
Horseradish peroxidase in the presence of hydrogen peroxide oxidizes kojic acid (5‐hydroxy‐2‐hydroxymethyl)‐4H‐pyran‐4‐one) to a yellow product(s). The yellow product(s) formed has a major absorbance peak at 375 nm and is fluorescent. The relationships between, and effects of, various concentrations of horseradish peroxidase, kojic acid and hydrogen peroxide on the rate of oxidation of kojic acid to the yellow product(s) are described. The observation that the oxidation of kojic acid to the yellow product(s) occurs best in the presence of very low concentrations of hydrogen peroxide, relative to that of kojic acid, suggests that kojic acid is a poor hydrogen donor (AH2) for horseradish peroxidase. Copyright © 1995, Wiley Blackwell. All rights reserved
Note:
Related Files :
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More details
DOI :
10.1111/j.1745-4514.1995.tb00521.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
24869
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:10
Scientific Publication
KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM
19
KAHN, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
LINDNER, P., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
ZAKIN, V., Department of Food Science, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, Israel
KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM
Horseradish peroxidase in the presence of hydrogen peroxide oxidizes kojic acid (5‐hydroxy‐2‐hydroxymethyl)‐4H‐pyran‐4‐one) to a yellow product(s). The yellow product(s) formed has a major absorbance peak at 375 nm and is fluorescent. The relationships between, and effects of, various concentrations of horseradish peroxidase, kojic acid and hydrogen peroxide on the rate of oxidation of kojic acid to the yellow product(s) are described. The observation that the oxidation of kojic acid to the yellow product(s) occurs best in the presence of very low concentrations of hydrogen peroxide, relative to that of kojic acid, suggests that kojic acid is a poor hydrogen donor (AH2) for horseradish peroxidase. Copyright © 1995, Wiley Blackwell. All rights reserved
Scientific Publication
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