The value of bifunctional catalase-phenol oxidase and other catalases in food industry.

Catalases, responsible for hydrogen peroxide degradation into water and oxygen and belonging to a group of antioxidant metalloenzymes, are known as promoting cellular life. They are widely used in food either alone in milk pasteurization and cheese production or its combination with glucose oxidase in the production of dietetic beverages and maltose excluding glucose and invert sugar that does not contain fructose. The need for economic and highly stable catalase production has recently become inevitable due to an increase in the use of hydrogen peroxide in the industry. Despite catalases have been functionally and structurally studied for many years, some unknown characteristics of these enzymes are still coming up. For example, the thermophilic fungus Scytalidium thermophilum constituvely produces a catalase in a growth-associated manner, and this catalase possesses an additional phenol Yonca Yuzugullu*, Zumrut Begum Ogel 1 Kocaeli Universitesi, Fen-Edebiyat Fakultesi, Biyoloji Bolumu, Kocaeli 2 Orta Do¤u Teknik Universitesi, Muhendislik Fakultesi, G›da Muhendisli¤i Bolumu, Ankara Gelifl tarihi / Received: 04.10.2012 Kabul tarihi / Accepted: 31.10.2012 GIDA (2013) 38 (2): 111-118 Derleme / Review *Yazismalardan sorumlu yazar / Corresponding author; yyuzugullu@yahoo.com, (+90) 262 303 2811 (+90) 262 303 2803 GD12080