Peroxidase Chemical Properties
- storage temp.
- H2O: soluble
- Water Solubility
- Soluble in water and phosphate buffer.
- EPA Substance Registry System
- Peroxidase (9003-99-0)
Peroxidase Usage And Synthesis
lactoperoxidase is a glycoprotein with anti-microbial activity, it is used as a stabilizing ingredient to help improve formulation stability and product shelf-life. It is naturally occurring in milk.
Peroxidases (EC 1.11.1.x) are a diverse group of oxidoreductases using peroxide
as an electron acceptor. Their substrate spectrum ranges from hydrogen peroxide
decomposed by catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase,
EC 126.96.36.199), phenolic compounds degraded by Mn-dependent and lignin peroxidases
(Mn(II):hydrogen-peroxide oxidoreductase, EC 188.8.131.52 and 1,2-bis
(3,4-dimethoxyphenyl)propane-1,3-diol:hydrogen-peroxide oxidoreductase, EC
184.108.40.206), and recalcitrant dyes by DyP-type peroxidases (reactive-blue-
5:hydrogen-peroxide oxidoreductase, EC 220.127.116.11).
Direct supplementation of peroxidases to food was applied for the degradation of carotenoids used for coloring of cheese. The whey resulting from colored cheese production has an orange-yellowish tint, which interferes with further usage of the whey. Recently, a fungal peroxidase of the DyP-type was commercialized for bleaching of this kind of whey fluid under the name MaxiBright (DSM). To generate the hydrogen peroxide required by the peroxidase as a cofactor in situ, a glucose oxidase and a b-galactosidase were employed as auxiliary enzymes.
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