Enzymatic method for the determination of phenols with the use of peanut peroxidase

Autor:	Tatyana N. Shekhovtsova, Nailya A. Bagirova, R. B. van Huystee, N. V. Tabatchikova
Rok vydání:	2000
Předmět:	Chromatography biology Chemistry food and beverages Redox Analytical Chemistry Catalysis Enzyme catalysis chemistry.chemical_compound biology.protein Organic chemistry Phenols Medicago sativa Hydrogen peroxide Quantitative analysis (chemistry) Peroxidase
Zdroj:	Journal of Analytical Chemistry. 55:82-89
ISSN:	1608-3199 1061-9348
DOI:	10.1007/bf02757639
Popis:	Cationic peanut peroxidase was used for the first time for the determination of phenols at a level of 0.5–10μM. The examined phenols were found to be inhibitors or second substrates of peanut peroxidase in the indicator reaction of the oxidation ofo-dianisidine by hydrogen peroxide. The effect of phenols on the rate of the indicator reaction depends on their redox properties. The data on the effects of phenols on the catalytic activities of peroxidases isolated from different sources (peanut, horseradish roots,Medicago sativa alfalfa cells, and the xylotrophic fungusPhellinius igniarius) were compared
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7c04269a8cfb7eedc5d2587a7b502b38 https://doi.org/10.1007/bf02757639 Zobrazit plný text záznamu Full text from SpringerLink