过氧化物酶
过氧化氢
化学
真菌毒素
催化作用
降级(电信)
酶
组合化学
有机化学
食品科学
计算机科学
电信
作者
Francine Kerstner de Oliveira,Lucielen Oliveira Santos,Jaqueline Garda‐Buffon
标识
DOI:10.1016/j.foodres.2021.110266
摘要
Peroxidase is an enzyme in the group of oxidoreductases that is widely distributed in nature. It can catalyze the oxidation of various organic and inorganic substrates by reacting with hydrogen peroxide and similar molecules. Due to its wide catalytic activity, peroxidases can act in the removal of both phenolic compounds and peroxides, in chemical synthesis and, according to recent studies, in mycotoxin degradation. Therefore, this study aimed at introducing an overview of the mechanism of peroxidase action, extraction sources, mycotoxin degradation capacity and other potential applications in the food industry.
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