Mechanism of action, sources, and application of peroxidases

被引：132
作者：
de Oliveira, Francine Kerstner [1 ]
Santos, Lucielen Oliveira [2 ]
Buffon, Jaqueline Garda [1 ]
机构：
[1] Fed Univ Rio Grande, Sch Chem & Food, Lab Mycotoxin & Food Sci, Rio Grande, RS, Brazil
[2] Fed Univ Rio Grande, Sch Chem & Food, Lab Biotechnol, Rio Grande, RS, Brazil
来源：
FOOD RESEARCH INTERNATIONAL | 2021年 / 143卷
关键词：
Enzyme; Peroxidases; Degradation; Mycotoxins; IN-VITRO DEGRADATION; HORSERADISH-PEROXIDASE; AFLATOXIN B-1; POLYPHENOL OXIDASE; HYDROGEN-PEROXIDE; ENZYMATIC METHOD; MAGNETIC-FIELD; CRUDE EXTRACT; PURIFICATION; INACTIVATION;
D O I：
10.1016/j.foodres.2021.110266
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Peroxidase is an enzyme in the group of oxidoreductases that is widely distributed in nature. It can catalyze the oxidation of various organic and inorganic substrates by reacting with hydrogen peroxide and similar molecules. Due to its wide catalytic activity, peroxidases can act in the removal of both phenolic compounds and peroxides, in chemical synthesis and, according to recent studies, in mycotoxin degradation. Therefore, this study aimed at introducing an overview of the mechanism of peroxidase action, extraction sources, mycotoxin degradation capacity and other potential applications in the food industry.
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页数：15
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