Enzymatic method for the determination of phenols with the use of peanut peroxidaseстатья
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Дата последнего поиска статьи во внешних источниках: 18 июля 2013 г.
Аннотация:Cationic peanut peroxidase was used for the first time for the determination of phenols at a level of 0.5-10 μM. The examined phenols were found to be inhibitors or second substrates of peanut peroxidase in the indicator reaction of the oxidation of o-dianisidine by hydrogen peroxide. The effect of phenols on the rate of the indicator reaction depends on their redox properties. The data on the effects of phenols on the catalytic activities of peroxidases isolated from different sources (peanut, horseradish roots, Medicago sativa alfalfa cells, and the xylotrophic fungus Phellinius igniarius) were compared.