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KMID : 0545120030130050773
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Journal of Microbiology and Biotechnology
2003 Volume.13 No. 5 p.773 ~ p.777
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Hydrogen Peroxide, Its Measurement and Effect During Enzymatic Decoloring of Congo Red
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WOO, SUNG-WHAN
CHO, JEUNG-SUK/HUR, BYUNG-KI/SHIN, DONG-HOON/RYU, KEUN-GAP/KIM, EUN-KI
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Abstract
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The color of Congo red hinders the spectrometric measurements of a concentration of hydrogen peroxide and enzyme activity (Horseradish peroxidase; HRP) during enzymatic decoloring of Congo red. In this study, a method was developed to measure peroxidase activity and hydrogen peroxide concentration in the presence of Congo red. The oxidation product of HRPhydrogen peroxide and ABTS( 2,2´-azino-bis-(3-ethylbenzotriazoline-6-sulfonic acid)) formed a dark green color. The spectrum of this product showed absorption bands at 420 nm and 734 nm. When compared with the Congo red spectrum, the absorption at 734 nm of this product did not overlap with Congo red, thus making the hydrogen peroxide measurement possible even in the presence of Congo red. Kinetic study of decoloring of Congo red performed by this method showed that the decoloring reaction followed the Michaelis-Menten kinetics. Pulse feeding of hydrogen peroxide, upon depletion, significantly increased the decoloring of Congo red.
This result shows that this newly developed technique can monitor, predict, and improve the enzymatic decoloring process.
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KEYWORD
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