Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Application of cabbage Peroxidase for Glucose Assay

양배추 Peroxidase의 포도당 분석에의 이용

  • Park, In-Shik (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Kho, Sun-Ok (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Nam, in (Dept. of Food Science and Nutrition, Dong-A University)
  • 박인식 (동아대학교 식품영양학과) ;
  • 고선옥 (동아대학교 식품영양학과) ;
  • 남인 (동아대학교 식품영양학과)
  • Published : 1990.06.01
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Abstract

Cabbage contained high peroxidase activity among tested plant sources. The cabbage peroxi-dase can replace horseradish peroxidase to assay glucose with glucose oxidase. The amount of glucose can be determined quantitatively by glucose oxidase-cabbage peroxidase. The opti-mum pH and temperature for enzymatic glucose determination by glucose oxidase-cabbage peroxidase were 6.0 and 35-45$^{\circ}C$ respectively. The glucose assay was inhibited by addition of various metal salts such as mercuric chloride lead acetate silver nitrate ammonium molyb-date sodium tunstate and cupric sulfate. The relationship between absorbance and amount of glucose was linear up to 8.33 mM glucose in the assay mixture under the assay conditions.

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