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Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins

open access: yesJournal of Agricultural and Food Chemistry, 2011
Hypochlorous and peracetic acids, both known disinfectants in the food industry, were compared for their oxidative capacity toward dairy proteins. Whey proteins and caseins were oxidized under well controlled conditions at pH 8 as a function of the ...
Bruno de Meulenaer   +2 more
exaly   +2 more sources
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Scavenging of hypochlorous acid by lipoic acid

Biochemical Pharmacology, 1991
Guido Haenen, Aalt Bast
exaly   +3 more sources

Reaction of uracil with hypochlorous acid

Biochemical and Biophysical Research Communications, 1978
Abstract The end products of the reaction of uracil with at least a 10-fold excess of aqueous hypochlorous acid at pH 7–8 were found to be trichloroacetic acid, carbon dioxide and nitrogen trichloride. Little formation of trichloroacetic acid was observed after 24 hours when the ratio of hypochlorous acid to uracil was less than 4:1.
W H, Dennis, V P, Olivieri, C W, Krusé
openaire   +2 more sources

Mechanism of cyanocobalamin chlorination by hypochlorous acid

JBIC Journal of Biological Inorganic Chemistry, 2021
Hypochlorous acid (HOCl) is a strong oxidant produced by myeloperoxidase. Previous work suggested that HOCl modifies the corrin ring of cobalamins to yield chlorinated species via mechanisms that are incompletely understood. Herein, we report a mechanistic study on the reaction between cyanocobalamin (CNCbl, vitamin B12) and HOCl.
Ilia A. Dereven’kov   +5 more
openaire   +3 more sources

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