Use
Peroxidases (EC 1.11.1.x) are a diverse group of oxidoreductases using peroxide
as an electron acceptor. Their substrate spectrum ranges from hydrogen peroxide
decomposed by catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase,
EC 1.11.1.6), phenolic compounds degraded by Mn-dependent and lignin peroxidases
(Mn(II):hydrogen-peroxide oxidoreductase, EC 1.11.1.13 and 1,2-bis
(3,4-dimethoxyphenyl)propane-1,3-diol:hydrogen-peroxide oxidoreductase, EC
1.11.1.14), and recalcitrant dyes by DyP-type peroxidases (reactive-blue-
5:hydrogen-peroxide oxidoreductase, EC 1.11.1.19).
Direct supplementation of peroxidases to food was applied for the degradation
of carotenoids used for coloring of cheese. The whey resulting from colored
cheese production has an orange-yellowish tint, which interferes with further usage
of the whey. Recently, a fungal peroxidase of the DyP-type was commercialized
for bleaching of this kind of whey fluid under the name MaxiBright (DSM). To
generate the hydrogen peroxide required by the peroxidase as a cofactor in situ, a
glucose oxidase and a b-galactosidase were employed as auxiliary enzymes.