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Factors affecting lactoperoxidase activity

Fonteh, F.A., Grandison, A.S. and Lewis, M.J. (2005) Factors affecting lactoperoxidase activity. International Journal of Dairy Technology, 58 (4). pp. 233-236. ISSN 1364-727X

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To link to this item 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.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13418
Uncontrolled Keywords:buffers, lactoperoxidase activity, milk components, substrates, CATALYZED OXIDATION, HYDROGEN-PEROXIDE, BOVINE-MILK, SYSTEM, THIOCYANATE

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