A Method for the Estimation of Peroxidase Activity in Milk

Autor:	J.T. Cardwell, W.M. Roberts, L.W. Aurand
Rok vydání:	1956
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Enzyme Chromatography chemistry biology Lactoperoxidase Genetics biology.protein Animal Science and Zoology Hydrogen peroxide Food Science Peroxidase
Zdroj:	Journal of Dairy Science. 39:568-573
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(56)94787-7
Popis:	Summary The method which has been described possesses the advantages of speed, convenience, and sensitivity. In this method p -phenylenediamine is oxidized by lactoperoxidase in the presence of hydrogen peroxide. Under the conditions of the assay, the amount of color developed is proportional to time. The influence of hydrogen peroxide concentration, p -phenylenediamine concentration, and enzyme concentration was studied and the optimum conditions were selected.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::465c47b6b7f44f962d424091dd9da97f https://doi.org/10.3168/jds.s0022-0302(56)94787-7 Zobrazit plný text záznamu