PHYSICAL AND CHEMICAL METHODS OF EVALUATION FOODS

Catalase Qualitative Determination in Plant Tissue to Top

Principle: Catalase is an iron porphyrin compound, found in most cells; horse liver and erythrocytes are the best sources. Catalase is not an oxidizing enzyme but is classified as such because it is chemically related to several oxidases and also because it takes part in respiration.

Much experimental work has been conducted utilizing catalase enzymes; reason- catalase is easily crystallized, insoluble in water at its isoelectric point and is present in concentrated sources. REACTION: 2 H2O2 -- 2H2O + O2; hydrogen peroxide is a cell poison.

PROPERTIES OF VARIOUS CATALASE ENZYMES

Spinach Catalase

a: Prosthetic group is protohematin; b: inhibited by sulfhydryl compounds, KCN, NaN3; 50% inhibition being rpoduced by 5 x 10 to minus 6 M KCN, 2 x 10-5 NaN3; c: Heat stability, inactivated by 10 min of incubation at 60C but is indefinitely stable at 1 degree between pH 5.3 and 8.9; d: Optimum activity is between pH 5.3 and 8.0, falling off rapidly at more acid values and slowly at more alkaline values.

Beef Liver Catalase

isoelectric point is pH 5.7

Catalases

Have visible absorption bands; b: Is one of the most powerful enzymes known; one molecule decomposes 2.6 x 10 to the six power molecules H2O2 per min at 0C.

QUALITATIVE TEST: Various methods for testing for catalase activity have been used. The following method is simple and indicates the presence or absence of catalase. Place about 2 grams of well mixed, coarsely broken plant ittue in a large test tube with 20 mL of distilled water. Soak 15 min, then add 0.5 mil of 0.5% H2O2 solution. If catalase is still active, a fairly vigorous evolution of O2 will ensue within a few minutes.
REFERENCES to Top

´ ´ Updated: Wednesday, October 31, 2007. ´ Oregon State University.
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