Reactivity of bovine whey proteins, peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis

The reaction between the triplet excited state of riboflavin and amino acids, peptides, and bovine whey proteins was investigated in aqueous solution in the pH range from 4 to 9 at 24 degrees C using nanosecond laser flash photolysis. Only tyrosine and tryptophan (and their peptides) were found to compete with oxygen in quenching the triplet state of riboflavin in aqueous solution, with second-order rate constants close to the diffusion limit, 1.75 x 10(9) and 1.40 x 10(9) L mol(-1) s(-1) for tyrosine and tryptophan, respectively, with beta-lactoglobulin and bovine serum albumin having comparable rate constants of 3.62 x 10(8) and 2.25 x 10(8) L mol(-1) s(-1), respectively. Tyrosine, tryptophan, and their peptides react with the photoexcited triplet state of riboflavin by electron transfer from the tyrosine and tryptophan moieties followed by a fast protonation of the resulting riboflavin anion rather than by direct H-atom abstraction, which could be monitored by time-resolved transient absorption spectroscopy as a decay of triplet riboflavin followed by a rise in riboflavin anion radical absorption. For cysteine- and thiol-containing peptides, second-order rate constants depend strongly on pH, for cysteine corresponding to pKaRSH = 8.35. H-atom abstraction seems to operate at low pH, which with rising pH gradually is replaced by electron transfer from the thiol anion. From the pH dependence of the second-order rate constant, the respective values for the H-atom abstraction (k = 1.64 x 10(6) L mol(-1) s(-1)) and for the electron transfer (k = 1.20 x 10(9) L mol(-1) s(-1)) were determined.     

Isomerization and degradation kinetics of hop (Humulus lupulus) acids in a model wort-boiling system

The rate of isomerization of alpha acids to iso-alpha acids (the compounds contributing bitter taste to beer) was determined across a range of temperatures (90-130 degrees C) to characterize the rate at which iso-alpha acids are formed during kettle boiling. Multiple 12 mL stainless steel vessels were utilized to heat samples (alpha acids in a pH 5.2 buffered aqueous solution) at given temperatures, for varying lengths of time. Concentrations of alpha acids and iso-alpha acids were quantified by high-pressure liquid chromatography (HPLC). The isomerization reaction was found to be first order, with reaction rate varying as a function of temperature. Rate constants were experimentally determined to be k1 = (7.9 x 10(11)) e(-11858/T) for the isomerization reaction of alpha acids to iso-alpha acids, and k2 = (4.1 x 10(12)) e(-12994/T) for the subsequent loss of iso-alpha acids to uncharacterized degradation products. Activation energy was experimentally determined to be 98.6 kJ per mole for isomerization, and 108.0 kJ per mole for degradation. Losses of iso-alpha acids to degradation products were pronounced for cases in which boiling was continued beyond two half-lives of alpha-acid concentration.     

Treatment of olive oil mill wastewater by Fenton's reagent

Wastewater from olive oil mills has been treated by means of the Fe(II)/H(2)O(2) system (Fenton's reagent). Typical operating variables such as reagent concentration (C(H(2)O(2)) = 1.0--0.2 M; C(Fe(II)) = 0.01--0.1 M) and temperature (T = 293--323 K) exerted a positive influence on the chemical oxygen demand and total carbon removal. The optimum working pH was found to be in the range 2.5--3.0. The exothermic nature of the process involved a significant increase of the temperature of the reaction media. The process was well simulated by a semiempirical reaction mechanism based on the classic Fenton chemistry. From the model, the reaction between ferric iron and hydrogen peroxide [k = 1.8 x 10(15) exp((-12,577 +/- 1248)/T)] was suggested to be the controlling step of the system. Also, the simultaneous inefficient decomposition of hydrogen peroxide [k = 6.3 x 10(12) exp((-11,987 +/- 2414)/T)] into water and oxygen was believed to play an important role in the process. On the basis of stoichiometric calculations for hydrogen peroxide consumption, an estimation of the process economy has been completed.     

Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study

Bovine chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making, providing a strong clotting capacity and low general proteolytic activity. Recently, these properties were surpassed by camel chymosin, but the mechanistic difference behind their action is not yet clear. We used capillary electrophoresis and reversed-phase liquid chromatography-mass spectrometry to compare the first site of hydrolysis of camel and bovine chymosin on bovine κ-casein (CN) and to determine the kinetic parameters of this reaction (pH 6.5; 32 °C). The enzymes showed identical specificities, cleaving the Phe105-Met106 bond of κ-CN to produce para-κ-CN and caseinomacropeptide. Initial formation rates of both products validated Michaelis-Menten modeling of the kinetic properties of both enzymes. Camel chymosin bound κ-CN with ～30% lower affinity (K(M)) and exhibited a 60% higher turnover rate (k(cat)), resulting in ～15% higher catalytic efficiency (k(cat)/K(M)) as compared to bovine chymosin. A local, less dense negatively charged cluster on the surface of camel chymosin may weaken electrostatic binding to the His-Pro cluster of κ-CN to simultaneously impart reduced substrate affinity and accelerated enzyme-substrate dissociation as compared to bovine chymosin.     

Study on the hydrolysis of 2-chlorobenzamide

It is reported that 2-chlorobenzamide, one of the chief degradation products of CCU (1-(2-chlorobenzoyl)-3-(4-chlorophenyl) urea), a new insect growth regulator, is a potential carcinogen, but few studies about its environmental stability have been found. This paper is concerned with the hydrolysis of 2-chlorobenzamide as part of the environmental study of CCU. The results showed that 2-chlorobenzamide is relatively stable in solutions of pH = 6 and 8, for which the rate constants are 0.00286 h(-)(1) (R = 99.13%, SD = 0. 0095) and 0.00109 h(-)(1) (R = 96.70%, SD = 0.0072), respectively. Hydrolysis was more rapid in acidic (pH = 5), alkaline (pH = 10), and neutral (pH = 7) environments, with hydrolytic rate constants of 0.00417h(-)(1) (R = 95.76%, SD = 0.0390), 0.00411h(-)(1) (R = 99.89%, SD = 0.0162) and 0.00408h(-)(1) (R = 98.29%, SD = 0.0237), respectively. The change of the rate of hydrolysis with pH showed two minima at 25 degrees C. Temperature has some impact on the hydrolysis, showing at higher temperature the larger rate of reaction.     

Adsorption of flavonoids on resins: hesperidin

Adsorption of hesperidin from aqueous solutions on styrene-divinylbenzene (SDVB) and acrylic resins was investigated at different pH values (1.5-5.5) and temperatures (10-40 degrees C). Adsorption was not affected by pH variation, whereas it increased on increasing temperature for the SDVB resins and remained substantially unchanged for the acrylic ones. The different behavior of the two types of resins was ascribed to the different wetting, because of their hydrophobic or partially hydrophilic properties, respectively. The equilibrium data at 20 degrees C were determined on 13 commercial resins displaying a wide range of surface areas (S(A), 330-1200 m(2)/g) and pore radii (P(R), 20-260 A). Data were well fitted to the Freundlich isotherm, and its parameters were used to compare the adsorption capacity of different resins. The most effective resin is a SDVB copolymer with the largest S(A) (1200 m(2)/g) and an intermediate P(R) (90 A). The Freundlich constants (K(F)) were rationalized in terms of a two parameter equation, including S(A) and P(R) as independent variables. The adsorption constant increased on increasing both S(A) and P(R) for the resins having P(R) 相似文献   

Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutions

The conjugation reaction between whey protein isolate (WPI) and dextran in aqueous solutions via the initial stage of the Maillard reaction was studied. The covalent attachment of dextran to WPI was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) with both protein and carbohydrate staining. The formation of WPI-dextran conjugates was monitored by a maximum absorbance peak at approximately 304 nm using difference UV spectroscopy. The impact of various processing conditions on the formation of WPI-dextran conjugates was investigated. The conjugation reaction was promoted by raising the temperature from 40 to 60 degrees C, the WPI concentration from 2.5 to 10%, and the dextran concentration from 10 to 30% and lowering the pH from 8.5 to 6.5. The optimal conjugation conditions chosen from the experiments were 10% WPI-30% dextran and pH 6.5 at 60 degrees C for 24 h. WPI-dextran conjugates were stable under the conditions studied.     

Kinetic studies of the free radical-scavenging actions of tocopherol metabolites (alpha-, gamma-, and delta-carboxyethyl-6-hydroxychroman) and Trolox in ethanol and micellar solutions

The reaction rates ( k s) of tocopherol metabolites (alpha-, gamma-, and delta-CEHC) and Trolox with aroxyl radical have been measured in ethanol and micellar solution by a stopped-flow spectrophotometer, and the k s values obtained were compared with those reported for tocopherols (alpha-, beta-, gamma-, and delta-tocopherol, TocH) and tocol. The rate constants ( k s) increased in the order of Tocol < delta-CEHC < delta-TocH < gamma-CEHC < Trolox approximately gamma-TocH approximately beta-TocH < alpha-CEHC < alpha-TocH in ethanol. The antioxidants that have lower oxidation potentials ( E p) showed higher reactivities. The k s values of alpha-, beta-, gamma-, and delta-tocopherol and tocol in micelle remained constant between pH 4 and pH 10 and decreased rapidly at pH 11~12 by increasing pH value. On the other hand, the k s values of alpha-CEHC, gamma-CEHC, and Trolox showed notable pH dependence. As a result of the detailed analysis of the pH dependence of the rate constants ( k s), the structure-activity relationship in the free radical-scavenging action of the tocopherol metabolites and Trolox has been clarified.     

Kinetic study of the quenching reaction of singlet oxygen by Pyrroloquinolinequinol (PQQH(2), a reduced form of Pyrroloquinolinequinone) in micellar solution

A kinetic study of the quenching reaction of singlet oxygen ((1)O(2)) with pyrroloquinolinequinol (PQQH(2), a reduced form of pyrroloquinolinequinone (PQQ)), PQQNa(2) (disodium salt of PQQ), and seven kinds of natural antioxidants (vitamin C (Vit C), uric acid (UA), epicatechin (EC), epigallocatechin (EGC), α-tocopherol (α-Toc), ubiquinol-10 (UQ(10)H(2)), and β-carotene (β-Car)) has been performed. The second-order rate constants k(Q) (k(Q) = k(q) + k(r), physical quenching and chemical reaction) for the reaction of (1)O(2) with PQQH(2), PQQNa(2), and seven kinds of antioxidants were measured in 5.0 wt % Triton X-100 micellar solution (pH 7.4), using UV-visible spectrophotometry. The k(Q) values decreased in the order of β-Car > PQQH(2) > α-Toc > UA > UQ(10)H(2) > Vit C ～ EGC > EC ? PQQNa(2). PQQH(2) is a water-soluble antioxidant. The singlet oxygen-quenching activity of PQQH(2) was found to be 6.3, 2.2, 6.1, and 22 times as large as the corresponding those of water-soluble antioxidants (Vit C, UA, EGC, and EC). Further, the activity of PQQH(2) was found to be 2.2 and 3.1 times as large as the corresponding activity of lipid-soluble antioxidants (α-Toc and UQ(10)H(2)). On the other hand, the activity of PQQH(2) is 6.4 times as small as that of β-Car. It was observed that the chemical reaction (k(r)) is almost negligible in the quenching reaction of (1)O(2) by PQQH(2). The result suggests that PQQH(2) may contribute to the protection of oxidative damage in biological systems, by quenching (1)O(2).     

Multiple forms of xylose reductase in Candida intermedia: comparison of their functional properties using quantitative structure-activity relationships, steady-state kinetic analysis, and pH studies

The xylose-fermenting yeast Candida intermedia produces two isoforms of xylose reductase: one is NADPH-dependent (monospecific xylose reductase; msXR), and another is shown here to prefer NADH approximately 4-fold over NADPH (dual specific xylose reductase; dsXR). To compare the functional properties of the isozymes, a steady-state kinetic analysis for the reaction d-xylose + NAD(P)H + H(+) <--> xylitol + NAD(P)(+) was carried out and specificity constants (k(cat)/K(aldehyde)) were measured for the reduction of a series of aldehydes differing in side-chain size as well as hydrogen-bonding capabilities with the substrate binding pocket of the enzyme. dsXR binds NAD(P)(+) (K(iNAD+) = 70 microM; K(iNADP+) = 55 microM) weakly and NADH (K(i) = 8 microM) about as tightly as NADPH (K(i) = 14 microM). msXR shows uniform binding of NADPH and NADP(+) (K(iNADP+) approximately K(iNADPH) = 20 microM). A quantitative structure-activity relationship analysis was carried out by correlating logarithmic k(cat)/K(aldehyde) values for dsXR with corresponding logarithmic k(cat)/K(aldehyde) values for msXR. This correlation is linear with a slope of approximately 1 (r (2) = 0.912), indicating that no isozyme-related pattern of substrate specificity prevails and aldehyde-binding modes are identical in both XR forms. Binary complexes of dsXR-NADH and msXR-NADPH show the same macroscopic pK of approximately 9.0-9.5, above which the activity is lost in both enzymes. A lower pK of 7.4 is seen for dsXR-NADPH. Specificity for NADH and greater binding affinity for NAD(P)H than NAD(P)(+) are thus the main features of enzymic function that distinguish dsXR from msXR.     

Affinity and rate constants for interactions of bovine folate-binding protein and folate derivatives determined by optical biosensor technology. Effect of stereoselectivity

The interactions between bovine folate-binding protein (FBP) and different folate derivatives in pure diastereoisomeric forms were studied at pH 7.4 by a surface plasmon resonance technology (Biacore). The results show that folic acid had the most rapid association rate (k(a) = 1.0 x 10(6) M(-)(1) s(-)(1)), whereas (6S)-5-HCO-5,6,7,8-tetrahydrofolic acid had the most rapid dissociation rate (k(d) = 3.2 x l0(-)(3) s(-)(1)). The equilibrium dissociation constant (K(D)), calculated from the quotient of k(d)/k(a), showed that the two forms of folates not occurring in nature, that is, folic acid and (6R)-5-CH(3)-5,6,7,8-tetrahydrofolic acid, had the highest affinities for FBP, 20 and 160 pmol/L, respectively. The results thus show that there were great differences in the interactions between folate-binding protein and the major forms of folate derivatives. The nutritional implications of these differences are discussed.     

Oxidation of resveratrol catalyzed by soybean lipoxygenase

In this work the oxidative degradation of resveratrol catalyzed by lipoxygenase-1 (LOX-1) has been studied. The process has been characterized by spectroscopic and polarographic measurements. The oxidation of resveratrol was dependent on the concentration of resveratrol and the enzyme. When resveratrol was incubated in the presence of lipoxygenase at pH 9.0, the reaction displayed a k(M) value of 18.6 x 10(-)(6) M and a catalytic efficiency (k(cat)/k(M)) of 4.3 x 10(4) s(-)(1) M(-)(1). These values are close to those shown by the enzyme when linoleic acid is used as the substrate. The effect of lipoxygenase inhibitors on the lipoxygenase-catalyzed resveratrol oxidation was also evaluated. The rate of resveratrol oxidation was markedly decreased by the presence of NDGA in the incubation mixture. From HPLC measurements, it can be deduced that resveratrol is oxidatively decomposed to a complex mixture of products similar to those obtained when the molecule is oxidized by hydrogen peroxide.     

Role of polyphenols in copper complexation in red wines.

Four monovarietal red wines, Tinta Roriz, Tinta Barroca, Touriga Nacional, and Touriga Francesa, were studied for their complexometric properties toward copper. For the purpose, ion selective electrode potentiometric titrations were carried out, and the data were treated by two methods suitable for heterogeneous ligands: the Scatchard plot, which provided the complexation capacity (CC(total) = maximum number of moles of sites per liter), and the differential equilibrium function (DEF), which provided the conditional stability constants of the sites effectively involved in the metal complexation (K(DEF)) at a given titration point. The different wines displayed similar properties: CC(total) ranged from 4.5x10(-3) (Tinta Barroca) to 4.9x10(-3) M (Touriga Francesa), and log K(DEF) values were between 4.2 and 6.5. The range of log(|Cu|(bound)/CC(total)) = log theta embraced in the titration was between -0.2 and -1.9. With regard to the natural levels of copper, from 4.4x10(-7) (Tinta Roriz) to 1.3x10(-6) M (Touriga Nacional), and ligands (CC(total)) in the wines, it can be expected that copper will be strongly complexed in the studied wines (log K(DEF) > 6). Studies carried out, in parallel, for solutions of isolated seed tannins and skin polyphenols (mainly anthocyans) showed that their contribution to the CC(total) of the wines was <40% for tannins and <2% for skin polyphenols. However, skin polyphenols were shown to be much stronger copper ligands (log K(DEF) = 6.7, log theta = -1.5) than tannins (log K(DEF) = 4.5, log theta = -1.5).     

锑/磷在膨润土和高岭土的竞争吸附

采用批处理法研究了锑/磷(Sb/P)在膨润土和高岭土上的竞争吸附等温线和动力学,并考察了pH的影响。结果表明:Sb和P吸附符合Langmuir或Freundlich方程(R~2=0.945 0~0.998 3,P0.000 1),存在极强的竞争吸附:P共存时Sb吸附容量(Q_(max))显著降低,分别从0.86和10.21 mmol/kg(先Sb后P)降低到0.64和2.61 mmol/kg(先P后Sb);Sb共存时P吸附亲合性(K)明显降低,分别从1.47和7.47 L/mmol(先P后Sb)降低到0.68和2.34 L/mmol(先Sb后P)。Sb和P的吸附总体随pH升高而降低,但相比高岭土,膨润土上的吸附受pH影响更大,意味着高岭土有更多配位吸附、膨润土有更多电性吸附。准二级动力学方程很好地拟合它们的竞争吸附(R~20.994,P0.000 1),并且在Sb/P共存下,膨润土对P吸附弱而慢(q_e=0.36 mmol/kg,,k_2=0.064 6 kg/(mmol·min))、对Sb吸附虽弱但快(q_e=0.19 mmol/kg,k_2=0.076 9 kg/(mmol·min));高岭土对P吸附强更快(q_e=0.66 mmol/kg,k_2=0.591 kg/(mmol·min))、对Sb吸附虽强但慢[q_e=0.39 mmol/kg,k_2=0.052 4 kg/(mmol·min)]。因此,Sb对P吸附的抑制在膨润土上更明显(主要是静电吸附竞争),P对Sb吸附的抑制则在高岭土上更突出(主要是配位吸附竞争)。     

Development of Singlet Oxygen Absorption Capacity (SOAC) Assay Method. 3. Measurements of the SOAC Values for Phenolic Antioxidants

Measurements of the singlet oxygen ((1)O(2)) quenching rates (k(Q) (S)) and the relative singlet oxygen absortpion capacity (SOAC) values were performed for 16 phenolic antioxidants (tocopherol derivatives, ubiquinol-10, caffeic acids, and catechins) and vitamin C in ethanol/chloroform/D(2)O (50:50:1, v/v/v) solution at 35 °C. It has been clarified that the SOAC method is useful to evaluate the (1)O(2)-quenching activity of lipophilic and hydrophilic antioxidants having 5 orders of magnitude different rate constants from 1.38 × 10(10) M(-1) s(-1) for lycopene to 2.71 × 10(5) for ferulic acid. The logarithms of the k(Q) (S) and the SOAC values for phenolic antioxidants were found to correlate well with their peak oxidation potentials (E(p)); the antioxidants that have smaller E(p) values show higher reactivities. In previous works, measurements of the k(Q) (S) values for many phenolic antioxidants were performed in ethanol. Consequently, measurements of the k(Q) (S) and relative SOAC values were performed for eight carotenoids in ethanol to investigate the effect of solvent on the (1)O(2)-quenching rate. The k(Q) (S) values for phenolic antioxidants and carotenoids in ethanol were found to correlate linearly with the k(Q) (S) values in ethanol/chloroform/D(2)O solution with a gradient of 1.79, except for two catechins. As the relative rate constants (k(Q)(AO) (S)/k(Q)(α-Toc) (S)) of antioxidants (AO) are equal to the relative SOAC values, the SOAC values do not depend on the kinds of solvent used, if α-tocopherol is used as a standard compound. In fact, the SOAC values obtained for carotenoids in mixed solvent agreed well with the corresponding ones in ethanol.     

Kinetic characterization of the oxidation of chlorogenic acid by polyphenol oxidase and peroxidase. Characteristics of the o-quinone

Chlorogenic acid is the major diphenol of many fruits, where it is oxidized enzymatically by polyphenol oxidase (PPO) or peroxidase (POD) to its o-quinone. In spectrophotometric studies of chlorogenic acid oxidation with a periodate ratio of [CGA]0/[IO4-]0 < 1 and [CGA]0/[IO4-]0 > 1, the o-quinone was characterized as follows: lambda(max) at 400 nm and epsilon = 2000 and 2200 M-1 cm-1 at pH 4.5 and 7.0, respectively. In studies of o-quinone generated by the oxidation of chlorogenic acid using a periodate at ratio of [CGA]0/[IO4-]0 > 1, a reaction with the remaining substrate was detected, showing rate constants of k = 2.73 +/- 0.17 M-1 s-1 and k' = 0.05 +/- 0.01 M-1 s-1 at the above pH values. A chronometric spectrophotometric method is proposed to kinetically characterize the action of the PPO or POD on the basis of measuring the time it takes for a given amount of ascorbic acid to be consumed in the reaction with the o-quinone. The kinetic constants of mushroom PPO and horseradish POD are determined.     

Amine degradation by 4,5-epoxy-2-decenal in model systems

The reactions of 4,5-epoxy-2-decenal with octylamine, benzylamine, and 2-phenylglycine methyl ester were studied to investigate if amines may suffer a Strecker type degradation by epoxyalkenals analogously to amino acids. In addition to other reactions, the studied amines were converted into their corresponding Strecker aldehydes (octanal, benzaldehyde, and methyl 2-oxo-2-phenylacetate, respectively) to an extent that depended on the pH, the temperature, the amount of epoxyalkenal, and the amine involved. Each amine exhibited an optimum pH for the reaction, but the corresponding Strecker aldehydes were produced to a significant extent within a broad pH range. In addition, the temperature mostly influenced the reaction rate, which was increased between 6.5 and 9.5 times when the reaction was carried out at 60 degrees C than when it took place at 37 degrees C. Furthermore, Strecker aldehyde formation was linearly correlated with the amount of the epoxyalkenal present in the reaction mixture. Nevertheless, the reaction yield mostly depended on the amine involved. Thus, octylamine only produced trace amounts of octanal, benzylamine was converted into benzaldehyde with a yield of 4.3%, and 2-phenylglycine methyl ester was converted into methyl 2-oxo-2-phenylacetate with a reaction yield of 49%. All of these results suggest that suitable amines can be degraded by epoxyalkenals to their corresponding Strecker aldehydes to a significant extent.     

中性紫色土和砖红壤表面电荷性质的比较研究

采用恒流置换法测定了中性紫色土、砖红壤表面电荷总量、表面电位、表面电荷密度及表面电场强度,并讨论了电解质浓度、类型、pH以及环境温度对两种土壤电性参数影响的差异。结果表明:(1)在2:1型电解质体系(Mg(NO3)2)中,中性紫色土和砖红壤的表面电位分别约为-0.18V和-0.10 V。中性紫色和砖红壤表面电荷密度分别为-0.55 C m-2和-0.038C m-2;表面电场强度分别为-4.41E+08J m-1 C-1和-5.40E+07J m-1 C-1。紫色土的表面电荷密度、表面电场强度的值都比砖红壤高出约一个数量级。(2)两种土壤表面电荷密度随电解质浓度增加呈增加趋势,砖红壤的增加幅度要远大于中性紫色土;而表面电位随电解质浓度的增加有所降低,同样砖红壤的减小幅度要远大于中性紫色土。(3)pH对中性紫色土表面电荷性质的改变不是特别明显,而对砖红壤的表面电位和表面电荷密度都有很大程度的增加。     

Development of singlet oxygen absorption capacity (SOAC) assay method. 2. Measurements of the SOAC values for carotenoids and food extracts

Recently a new assay method that can quantify the singlet oxygen absorption capacity (SOAC) of antioxidants was proposed. In the present work, kinetic study of the reaction of singlet oxygen ((1)O(2)) with carotenoids and vegetable extracts has been performed in ethanol/chloroform/D(2)O (50:50:1, v/v/v) solution at 35 °C. Measurements of the second-order rate constants (k(Q)(S)) and the SOAC values were performed for eight kinds of carotenoids and three kinds of vegetable extracts (red paprika, carrot, and tomato). Furthermore, measurements of the concentrations of the carotenoids included in vegetable extracts were performed, using a HPLC technique. From the results, it has been clarified that the total (1)O(2)-quenching activity (that is, the SOAC value) for vegetable extracts may be explained as the sum of the product {Σ k(Q)(Car-i)(S) [Car-i](i)} of the rate constant (k(Q)(Car-i)(S)) and the concentration ([Car (i)]) of carotenoids included in vegetable extracts.     

Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures

Soybean lipoxygenase (LOX) inactivation [0.4 mg/mL in Tris-HCl buffer (0.01 M, pH 9)] was studied quantitatively under constant pressure (up to 650 MPa) and temperature (-15 to 68 degrees C) conditions and kinetically characterized by rate constants, activation energies, and activation volumes. The irreversible LOX inactivation followed a first-order reaction at all pressure-temperature combinations tested. In the entire pressure-temperature area studied, LOX inactivation rate constants increased with increasing pressure at constant temperature. On the contrary, at constant pressure, the inactivation rate constants showed a minimum around 30 degrees C and could be increased by either a temperature increase or decrease. On the basis of the calculated rate constants at 102 pressure-temperature combinations, an iso-rate contour diagram was constructed as a function of pressure and temperature. The pressure-temperature dependence of the LOX inactivation rate constants was described successfully using a modified kinetic model of Hawley.