Premium
The Effect of Peroxidase on Anthocyanin Pigments a
Author(s) -
GROMMECK RUTH,
MARKAKIS P.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01693.x
Subject(s) - horseradish peroxidase , hydrogen peroxide , anthocyanin , chemistry , peroxidase , pigment , pelargonidin , chromatography , color reaction , nuclear chemistry , cyanidin , enzyme , organic chemistry , food science , reagent
SUMMARY Purified eyanidin 3‐gentiobioside, cyanidin 3‐rhamnoglucoside, and pelar‐gonidin 3‐glucoside are decolorized by horseradish peroxidase in acetate buffer. Among the optimum conditions for the reaction are pH 4.5–5.5, a hydrogen peroxide concentration of 10 ‐4 to 10 ‐3 M , and a temperature of 60–70°C. A value equal to 110 × 10 4 M ‐1 × sec ‐1 was estimated for the reaction horseradish peroxidase‐hydrogen peroxide‐pelargonidin 3‐monoglucoside at pH 4.7.