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Effect of Hydrogen Peroxide and Phenolic Compounds on Horseradish Peroxidase‐Catalyzed Decolorization of Betalain Pigments
Author(s) -
WASSERMAN BRUCE P.,
EIBERGER LAURA L.,
GUILFOY MICHAEL P.
Publication year - 1984
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.1365-2621.1984.tb12461.x
Subject(s) - hydrogen peroxide , pigment , chemistry , guaiacol , peroxidase , horseradish peroxidase , betanin , resorcinol , betalain , nuclear chemistry , peroxide , shellac , organic chemistry , catalysis , enzyme , coating
The effect of hydrogen peroxide and phenolic compounds on the decolorization of betanin and a betaxanthin preparation by horse‐radish peroxidase (HRP) was examined. Betanin was decolorized at a greater rate than the betaxanthm pigments and both reactions were H 2 O 2 ‐dependent. Betaxanthin was more prone to oxidatic decolorization than betanin. 2,4‐Dichlorophenol, resorcinol and o‐toluidine stimulated the decolorization of both pigments. Guaiacol enhanced the peroxidatic decolorization of both pigments to a small extent, but inhibited the oxidatic breakdown of betaxanthin. Possible implications of these results are discussed.