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Kinetics and chemistry of o-dianisidine and 3,3′,5,5′-tetramethylbenzidine oxidation reactions with hydrogen peroxide catalyzed by peanut and horseradish Peroxidasesстатья
Информация о цитировании статьи получена из
Web of Science,
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 18 июля 2013 г.
- Авторы: Bagirova N.A., Shekhovtsova T.N.
- Журнал: Kinetics and Catalysis
- Том: 40
- Номер: 2
- Год издания: 1999
- Издательство: Maik Nauka/Interperiodica Publishing
- Местоположение издательства: Russian Federation
- Первая страница: 241
- Последняя страница: 247
- Аннотация: A comparative spectrophotometric study of peroxidase oxidation of o-dianisidine and 3,3′,5,5′-tetramethylbenzidine showed that the chemistry and kinetics of these reactions in the presence of plant-peroxidases separated from cells of peanut and horseradish are similar. In the case of o-dianisidine oxidation, they depend on the nature of the buffer solution. A number of phenols (resorcinol, hydroquinone, and pyrogallol) affect the rate of o-dianisidine oxidation reaction catalyzed by peroxidase of peanut and horseradish. These phenols inhibit enzyme action or play the role of a second substrate. These functions of phenols are determined by redox properties. The degree of the inhibiting action of resorcinol and the induction period of the reaction in the presence of substrates (hydroquinone and pyrogallol) depend on the nature of a buffer solution.
- Добавил в систему: Шеховцова Татьяна Николаевна