In vitro studies of temperature and pH influence on chlorophyll degradation by horseradish peroxidase: Spectroscopic and HPLC studies

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In vitro studies of temperature and pH influence on chlorophyll degradation by horseradish peroxidase: Spectroscopic and HPLC studies

In vitro chlorophyll a degradation by horseradish peroxidase in the presence of the resorcinol was investigated in this paper, and the influence of pH and temperature was particularly studied. Chlorophyll a degradation was followed by UV–Vis and HPLC. Chlorophyll a was degraded when hydrogen peroxide was added into reaction mixture containing chlorophyll fraction, horseradish peroxidase, resorc...

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Studies on Horseradish Peroxidase

The kinetics of the oxidation of p-cresol by Compound II of horseradish peroxidase has been studied by the stopped flow technique at an ionic strength of 0.11 from pH 2 to 11. In acid solution the reaction is kinetically first order in jcresol, but in the alkaline region a saturation effect attributable to complex formation is observed. At very high pH an additional second order reaction betwee...

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ژورنال

عنوان ژورنال: Hemijska industrija

سال: 2014

ISSN: 0367-598X,2217-7426

DOI: 10.2298/hemind121221047p