Complexities in horseradish peroxidase-catalyzed oxidation of dihydroxyphenoxazine derivatives: Appropriate ranges for pH values and hydrogen peroxide concentrations in quantitative analysis

Analytical Biochemistry

Volumn 334, Issue 2, 2004, Pages 290-296

  Towne, Victoria ^a   Will, Mark ^a   Oswald, Brent ^a   Zhao, Qinjian ^a  

^a MERCK RESEARCH LABORATORIES   (United States)

Author keywords

Amplex Red; Dihydroxyphenoxazine; Enzyme inactivation; Fluorescence; Hydrogen peroxide; Resorufin; Substrate inhibition

Indexed keywords

ACETYLATION; CATALYSIS; ENZYME INHIBITION; ENZYME KINETICS; FLUORESCENCE; FOOD PRODUCTS; HYDROGEN PEROXIDE; PEROXIDES; PH;

AMPLEX RED; DIHYDROXYPHENOXAZINE; ENZYME INACTIVATION; RESORUFIN; SUBSTRATE INHIBITION;

OXIDATION;

DIHYDROXYPHENOXAZINE; HORSERADISH PEROXIDASE; HYDROGEN PEROXIDE; PHENOXAZINE DERIVATIVE; RESAZURIN; RESORUFIN; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; CATALYSIS; CATALYST; ENZYME ASSAY; ENZYME INACTIVATION; ENZYME INHIBITION; ENZYME KINETICS; ENZYME MECHANISM; ENZYME MODIFICATION; ENZYME SUBSTRATE; FLUORESCENCE ANALYSIS; OXIDATION KINETICS; PH MEASUREMENT; POLYMERIZATION; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS;

ARMORACIA RUSTICANA;

EID: 5644236659     PISSN: 00032697     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ab.2004.07.037     Document Type: Article

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