An enzyme occurring especially in plants, milk, and leukocytes and consisting of a protein complex with hematin groups that catalyzes the oxidation of various substances (as diphenols or aromatic amines) by peroxides -- Webster's Third New International Dictionary.

Type

Oxidoreductase

Sources

Horseradish root, mango fruit, turnip radical

Property

-heat resistant
-regeneration of peroxidase activity increase as storage temperature increase.

Function:

-Physiological breakdown of fruits and vegetables
-Deteriorative changes in flavor, texture, color and nutritional value in processed fruits and vegetables.

Reaction

Donor + H2O2-0- oxidized donor + 2H2O

Influenced by

-pH
-temperature
-metal condition
-alcoholic condition
-cation/anion

REFERENCES REPRINTS, COPIES

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Updated: Wednesday, October 24, 2007.