This work was partially supported by a grant from the CICYT (project # ALI 1018/95). M. López-Serrano holds a fellowship (BFPI) from the MEC (Spain). Thanks to Anukka Foods S.A. (Murcia, Spain) for providing strawberries.
Kinetic Properties of (+)-Catechin Oxidation by a Basic Peroxidase Isoenzyme from Strawberries
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 676–723, July 1997
How to Cite
LÓPEZ-SERRANO, M. and BARCELÓ, A. R. (1997), Kinetic Properties of (+)-Catechin Oxidation by a Basic Peroxidase Isoenzyme from Strawberries. Journal of Food Science, 62: 676–723. doi: 10.1111/j.1365-2621.1997.tb15433.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/28/96; revised 11/29/96; accepted 3/19/97.
- Fragaria × ananassa;
- browning reactions
The ability of a partially-heat stable strawberry (Fragaria × ananassa) peroxidase to oxidize (+)-catechin was studied and its oxidation followed the accepted model for peroxidase oxidations. Compound I (CoI) and compound II (CoII) were the main intermediates in the catalytic cycle. The reactivity of strawberry peroxidase with H2O2 [K1= 2.63 μM-1 s-1] and with (+)-catechin [k3= 0.57 μM-1 s-1] suggested that (+)-catechin is an excellent o-diphenol for CoII reduction. The strong cooperativity of this peroxidase isoenzyme indicates its great efficacy in oxidation of (+)-catechin at low H2O2 concentrations.