Factors Affecting Thermal Inactivation and Reactivation of Korean-Radish Peroxidase

한국산 무 Peroxidase의 열변성 및 재활성화에 미치는 요인

  • 이경아 (동아대학교 식품영양학과) ;
  • 홍정민 (동아대학교 식품영양학과) ;
  • 김기남 (동아대학교 식품영양학과) ;
  • 박인식 (동아대학교 식품영양학과)
  • Published : 1990.08.01


Factors affecting thermal inactivation and reactivation of korean radish peroxidase were inves-tigated,. The enzyme was stable below pH4.0 and above pH 8.0 The thermostablity of the enzyme was increased by addition of glucose sodium chloride and albuminl The inactivated enzyme by heat treatment was reactivated at room temperaturem The optimal pH for reactivation of the enzyme was pH of 9.0 The reactivation rate of the enyme was not afected by addition of glucose sodium chloride and albumin, The reactivation was completely inhibited by addition of sulfhydryl reagent such as dithiothreitol.