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Factors affecting lactoperoxidase activity
Author(s) -
FONTEH FLORENCE A,
GRANDISON ALISTAIR S,
LEWIS MICHAEL J
Publication year - 2005
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2005.00227.x
Subject(s) - lactoperoxidase , chemistry , sodium thiocyanate , abts , thiocyanate , phosphate , casein , lactose , food science , chromatography , biochemistry , enzyme , peroxidase , inorganic chemistry , antioxidant , dpph
The extent to which lactoperoxidase (LP) activity was affected while varying the concentration of various compounds normally present in the reaction medium was investigated. LP activity increased with increasing concentrations of 2,2′‐azino‐bis‐3‐ethylbenz‐thiazoline‐6‐sulphonic acid (ABTS) but decreased with increasing thiocyanate concentrations. Maximum activity was at 0.1 mm for peroxide. Activity increased in the presence of lactose, whey protein concentrate, sodium, magnesium and calcium chlorides, but decreased in the presence of casein. Activity was similar in either acetate or phosphate buffers but higher in either citrate or succinate buffers. These compounds influence LP activity and should be considered when optimum activity conditions are being established.