ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Oxidation of dihydrocapsaicin (8-methyl-N-vanillyl-6-nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E262= 4.7 103 M−1 cm−1. Dependence of oxidation rate on dihydrocapsaicin and H2O2 concentrations revealed Michaelis-Menten type kinetics with inhibition at high substrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was oxidized by pepper peroxidase, and participation of peroxidase in capsaicinoid metabolism of pepper fruits should be taken into account.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04337.x
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