THE FORMATION OF HYDROGEN PEROXIDE DURING OXIDATION OF THIOL-CONTAINING PROTEINS

Abstract

A brief treatment off malt slurry with acid inactivates many of the enzymes that degrade hydrogen peroxide. It is then possible to show that hydrogen peroxide can be formed by some malt protein fractions (especially those rich in free thiols), when heated or when subjected to intense illumination by visible light. This reaction also occurs with other thiol-rich proteins. Blue light is most effective whilst catalase but not superoxide dismutase, is able to inhibit the reaction.