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Initiation of lipid peroxidation by a peroxidase/hydrogen peroxide/halide system
Year:
1983
Source of publication :
Lipids
Authors :
Kanner, Joseph
;
.
Volume :
18
Co-Authors:
Kanner, J., Institute of Food Science, Stocking Hall, Cornell University, Ithaca, 14853, NY, United States
Kinsella, J.E., Institute of Food Science, Stocking Hall, Cornell University, Ithaca, 14853, NY, United States
Facilitators :
From page:
204
To page:
210
(
Total pages:
7
)
Abstract:
A lactoperoxidase/H2O2/halide system caused the initiation of linoleate peroxidation as indicated by diene conjugation. Coupled lipid peroxidation was accelerated by iodide, chloride and bromide ions at pH 4.0 and 6.2. No peroxidation occurred in the presence of H2O2 or lactoperoxidase alone. The rate of linoleate peroxidation by lactoperoxidase in the presence of chloride depended on the concentration of H2O2. Linoleate peroxidation by the enzymatic system was inhibited by high concentration of H2O2 by methionine, tryptophan and BHT. Oxygen was absorbed during peroxidation and the major products were the 13-hydroperoxides. The mechanisms of the initiation of lipid peroxidation by a peroxidase/H2O2/halide system are discussed. © 1983 American Oil Chemists' Society.
Note:
Related Files :
chemistry
halogen
Halogens
lactoperoxidase
Linoleic Acids
lipid peroxide
metabolism
peroxidase
Show More
Related Content
More details
DOI :
10.1007/BF02534549
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
32834
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:12
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Scientific Publication
Initiation of lipid peroxidation by a peroxidase/hydrogen peroxide/halide system
18
Kanner, J., Institute of Food Science, Stocking Hall, Cornell University, Ithaca, 14853, NY, United States
Kinsella, J.E., Institute of Food Science, Stocking Hall, Cornell University, Ithaca, 14853, NY, United States
Initiation of lipid peroxidation by a peroxidase/hydrogen peroxide/halide system
A lactoperoxidase/H2O2/halide system caused the initiation of linoleate peroxidation as indicated by diene conjugation. Coupled lipid peroxidation was accelerated by iodide, chloride and bromide ions at pH 4.0 and 6.2. No peroxidation occurred in the presence of H2O2 or lactoperoxidase alone. The rate of linoleate peroxidation by lactoperoxidase in the presence of chloride depended on the concentration of H2O2. Linoleate peroxidation by the enzymatic system was inhibited by high concentration of H2O2 by methionine, tryptophan and BHT. Oxygen was absorbed during peroxidation and the major products were the 13-hydroperoxides. The mechanisms of the initiation of lipid peroxidation by a peroxidase/H2O2/halide system are discussed. © 1983 American Oil Chemists' Society.
Scientific Publication
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