Kinetics of Orange 2 Decoloration Catalyzed by Rice Hull Peroxidase
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- MORITA Miyuki
- Hokkaido University of Education
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- MORISAKI Manami
- Hokkaido University of Education
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- IWATA Kanako
- Hokkaido University of Education
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- ITO Kiyoshi
- Process Technology Laboratory, MITSUI CHEMICALS, INC
書誌事項
- タイトル別名
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- Kinetics of Orange II Decoloration Catalyzed by Rice Hull Peroxidase
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Decoloration of Orange II catalyzed by rice hull peroxidase (RPO) was examined for effects incurred through application of horseradish peroxidase (HRP), Arthromyces ramosus peroxidase (ARP), milk lactic peroxidase (LPO) and soybean peroxidase (SPO). The rate of Orange II decoloration increased with RPO content. 90% decoloration occurred within 120 seconds at RPO the concentration of 3.4×10-7 M. Decoloration rate was maximum near pH 9.0. At 20°C, RPO caused Orange II to fade more quickly than LPO or SPO, though the decoloration rate was the same as for ARP and HRP. Decoloration did not accelerate with any of the four peroxidases (PODs) at high temperature. Between 20°C and 80°C, the rate constant of RPO greatly increased with temperature, being 5 times greater at 60°C than at 20°C and 7 times greater at 80°C. The decoloration rate of Orange II with RPO increased greatly subsequent to storage for 0 minutes and then at 90°C for a period of 150 minutes, the decoloration rate of Orange II remained the same. RPO was found to be the most stable POD at high temperature.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 53 (4), 177-181, 2004
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679067490432
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- NII論文ID
- 10012704625
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 6887123
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 使用不可