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Catalase vs Peroxidase Stability Analysis

Peroxidase is more heat stable than oxidase. When exposed to heat, only half of peroxidase's original activity remains after being held at 85°C for 32 minutes, while oxidase is not stable at this temperature even with the addition of catechol. Oxidase catalyzes the oxidation of phenol derivatives using molecular oxygen as the electron acceptor, reducing it to water or hydrogen peroxide. Peroxidase uses hydrogen peroxide to oxidize a substrate. Catalase converts hydrogen peroxide to water and oxygen to prevent the formation of harmful byproducts in the body.

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Ara Christine Ancheta
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8K views2 pages

Catalase vs Peroxidase Stability Analysis

Peroxidase is more heat stable than oxidase. When exposed to heat, only half of peroxidase's original activity remains after being held at 85°C for 32 minutes, while oxidase is not stable at this temperature even with the addition of catechol. Oxidase catalyzes the oxidation of phenol derivatives using molecular oxygen as the electron acceptor, reducing it to water or hydrogen peroxide. Peroxidase uses hydrogen peroxide to oxidize a substrate. Catalase converts hydrogen peroxide to water and oxygen to prevent the formation of harmful byproducts in the body.

Uploaded by

Ara Christine Ancheta
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

Activity 20

III. QUESTIONS
1. Why should peeled potatoes not be exposed to air longer than necessary?
When peeled potatoes are exposed to air, the color of the exposed surface changes. The brown color is the result of a chemical catalyzed by several enzymes, one of them is polyphenol oxidase or phenolase/tyrosinase. This polyphenol oxidase oxidizes catechol to o-diphenol in the presence of water. The phenol oxidases are copper containing proteins which can oxidize phenol derivatives to quinines. 3 groups of enzymes involved in the browning of potatoes: a. Monophenol Oxidase (Tyrosinase) b. Polyphenol Oxidase (Catechol Oxidase) c. Cytochrome Oxidase

2. Compare the stability of oxidase and peroxidase to heat.


Peroxidase is a very heat stable enzyme so that heat is frequently used as an index in the effectiveness of blanching. The enzyme is held at 85deg C, half of original activity remains (after 32 mins.). it is known to self generate due to reversible denaturation Oxidase is not stable at this temperature even with the addition of catechol.

3. Differentiate the action of oxidase, peroxidase and catalase.


Oxidase Polyphenol oxidase is an oxygen transferring enzyme. It activates molecular oxygen and enhances oxidation. It catalyzes oxidation involving molecular oxygen. Oxygen as e- acceptor and reduces to H2O or H2O2. - It is a metalloprotein that contains either Cu/Fe. It is inhibited by CN and H2S (combining with Cu/Fe) b. Peroxidase - It is well suited for the preparation of enzyme conjugated antibodies, due in part to its ability to yield chromogenic products, and in part to its relatively good stability characteristics. - It is used in the transfer of oxygen from H2O2 to a substrate. It leads to oxidation of a substrate by H2O2. c. Catalase - Antioxidant enzyme naturally produced in the body - Converts hydrogen peroxide into hydrogen and oxygen, preventing the formation of carbon dioxide bubbles in the blood. It also uses H2O2 to break down potentially harmful toxins in the body, including alcohol, phenol, and formaldehyde. Found in tissues of aerobic cells; contain ferric ions; activated by CN and H2S. a.

PHOTOS
A. Potato Oxidase

RESULTS:

B. Potato Peroxidase

C. Catalase

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