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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
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.
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Lipid deterioration: β-Carotene destruction and oxygen evolution in a system containing lactoperoxidase, hydrogen peroxide and halides
18
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
Lipid deterioration: β-Carotene destruction and oxygen evolution in a system containing lactoperoxidase, hydrogen peroxide and halides
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.
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