Kinetics of Orange II Decoloration Catalyzed by Rice Hull Peroxidase

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Decoloration of Orange II catalyzed by rice hull peroxidase (RPO) was examined for effects incurred through application of horseradish peroxidase (HRP), <i>Arthromyces ramosus</i> peroxidase (ARP), milk lactic peroxidase (LPO) and soybean peroxidase (SPO). The rate of Orange II decoloration increased with RPO content. 90% decoloration occurred within 120 seconds at RPO the concentration of 3.4×10<sup>-7</sup> M. Decoloration rate was maximum near pH 9.0. At 20°C, RPO caused Orange II to fade more quickly than LPO or SPO, though the decoloration rate was the same as for ARP and HRP. Decoloration did not accelerate with any of the four peroxidases (PODs) at high temperature. Between 20°C and 80°C, the rate constant of RPO greatly increased with temperature, being 5 times greater at 60°C than at 20°C and 7 times greater at 80°C. The decoloration rate of Orange II with RPO increased greatly subsequent to storage for 0 minutes and then at 90°C for a period of 150 minutes, the decoloration rate of Orange II remained the same. RPO was found to be the most stable POD at high temperature.

収録刊行物

  • Journal of oleo science

    Journal of oleo science 53(4), 177-181, 2004-04-01

    Japan Oil Chemists' Society

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各種コード

  • NII論文ID(NAID)
    10012704625
  • NII書誌ID(NCID)
    AA11503337
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13473352
  • NDL 記事登録ID
    6887123
  • NDL 雑誌分類
    ZP25(科学技術--化学・化学工業--油脂類)
  • NDL 請求記号
    Z54-J571
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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