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THE FORMATION OF HYDROGEN PEROXIDE DURING OXIDATION OF THIOL‐CONTAINING PROTEINS
Author(s) -
Muller ROBERT
Publication year - 1997
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1997.tb00961.x
Subject(s) - hydrogen peroxide , catalase , chemistry , thiol , superoxide dismutase , peroxide , enzyme , photochemistry , biochemistry , organic chemistry
A brief treatment off malt slurry with acid inactivates many of the enzymes that degrade hydrogen peroxide. It is then possible to show that hydrogen peroxide can be formed by some malt protein fractions (especially those rich in free thiols), when heated or when subjected to intense illumination by visible light. This reaction also occurs with other thiol‐rich proteins. Blue light is most effective whilst catalase but not superoxide dismutase, is able to inhibit the reaction .