Development of a method to measure laccase activity on methoxyphenolic food ingredients and isomers

Jesus Manzano-Nicolas, Fulgencio Marin-Iniesta, Amaury Taboada-Rodriguez, Francisco Garcia-Canovas*, Jose Tudela-Serrano, Jose Luis Muñoz-Muñoz

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

We studied the laccase-catalysed oxygenation of methoxyphenolic food ingredients, such as 2-methoxyphenol (guaiacol) and 2,6-dimethoxyphenol (syringol), isomers such as 3- and 4-methoxyphenol, and 2,3-, 3,4- and 3,5-dimethoxyphenol. These methoxyphenolic substrates generate unstable free radicals, which leads to the erroneous determination of steady state rates. The addition of small quantities of ascorbic acid as coupling reagent generates a lag period because it reduces free radicals to methoxyphenols. Measurement of the length of the lag period provides the reliable determination of true steady state rates. We describe the application of this chronometric method to the kinetic characterization of the oxidation of the above methoxyphenolic substrates by Trametes versicolor laccase.

Original languageEnglish
Pages (from-to)1099-1107
Number of pages9
JournalInternational Journal of Biological Macromolecules
Volume151
Early online date18 Nov 2019
DOIs
Publication statusPublished - 15 May 2020

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