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Oxidation of beta-carotene by bovine milk lactoperoxidase-halide-hydrogen peroxide systems
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1986 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 34, no 3, p. 412-415Article in journal (Refereed)
Abstract [en]

The halide-mediated peroxidase-catalyzed oxidation of ?-carotene was studied as a model system for lipid peroxidation. Of the halide ions tested, Br-, I-, and SCN- all caused some degree of ?-carotene oxidation at pH 7.0 and 4.4. No oxidation was observed with Cl-, however, which is consistent with Cl- not being a substrate for lactoperoxidase. The ?-carotene oxidation caused by the lactoperoxidase-I--H2O2 system was pH dependent, the rate of oxidation being 100-fold higher at pH 4.4 than at pH 7.0. When both I- and SCN- were present, the oxidation rate was reduced. At least partially, this interference between the two substrates was due to competition for the substrate-binding sites on the enzyme. © 1986 American Chemical Society.

Place, publisher, year, edition, pages
1986. Vol. 34, no 3, p. 412-415
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8811OAI: oai:DiVA.org:ri-8811DiVA, id: diva2:966684
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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