Factors affecting lactoperoxidase activity

• Published in: International journal of dairy technology Vol. 58; no. 4; pp. 233 - 236
• Main Authors: Fonteh, F.A, Grandison, A.S, Lewis, M.J
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.11.2005; Blackwell
• Subjects: 2,2'-azino-bis-3-ethylbenz-thiazoline-6-sulfonic acid; acetic acid; animal protein concentrates; Biological and medical sciences; Buffers; calcium chloride; casein; chemical concentration; citric acid; enzyme activity; enzyme inhibition; enzyme kinetics; enzyme substrates; Food industries; food spoilage; Fundamental and applied biological sciences. Psychology; hydrogen peroxide; lactoperoxidase; Lactoperoxidase activity; lactose; magnesium chloride; microbial growth; Milk and cheese industries. Ice creams; Milk components; optimization; phosphoric acid; sodium chloride; Substrates; succinic acid; thiocyanates; whey protein; Milk components; Lactoperoxidase activity; Buffers; Substrates; Dairy industry
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2005.00227.x

The extent to which lactoperoxidase (LP) activity was affected while varying the concentration of various compounds normally present in the reaction medium was investigated. LP activity increased with increasing concentrations of 2,2′‐azino‐bis‐3‐ethylbenz‐thiazoline‐6‐sulphonic acid (ABTS) but decreased with increasing thiocyanate concentrations. Maximum activity was at 0.1 mm for peroxide. Activity increased in the presence of lactose, whey protein concentrate, sodium, magnesium and calcium chlorides, but decreased in the presence of casein. Activity was similar in either acetate or phosphate buffers but higher in either citrate or succinate buffers. These compounds influence LP activity and should be considered when optimum activity conditions are being established.