KIWIFRUIT LIPOXYGENASE - PREPARATION AND CHARACTERISTICS

被引:22
作者
BOYES, S
PERERA, C
YOUNG, H
机构
[1] The Food Science & Technology Section, Mount Albert Research Center, Auckland, Private Bag
关键词
KIWIFRUIT; ENZYME; ACTINIDIA; LIPOXYGENASE; PROTEIN; HEAT STABILITY;
D O I
10.1111/j.1365-2621.1992.tb06866.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Kiwifruit were analyzed for the presence of lipoxygenase (LOX) after mass-spectrophotometric analysis of kiwifruit pulp showed the presence of hexanal and hex-2-enal, considered to be break-down products of the reaction initiated by LOX. A spectrophotometric assay showed high levels of LOX when compared to other fruits and vegetables. Kiwifruit have at least one isoenzyme belonging to the class II group of LOX iso-enzymes, similar to those identified in asparagus, cucumber, tomato and apple. The LOX required detergent-solubilization and was partially purified. Relative to other known lipoxygenases kiwifruit LOX is heat-stable. It catalysed the hydroperoxidation of free fatty acids but not trilinolein.
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页码:1390 / 1394
页数:5
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