Lipoxygenase in fruits and vegetables:: A review

被引：190

作者：

Baysal, Taner

Demirdoven, Aslihan ^{[1
]}

机构：

[1] Ege Univ, Inst Nat & Appl Sci, TR-35100 Izmir, Turkey

[2] Ege Univ, Dept Food Engn, TR-35100 Izmir, Turkey

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 2007年 / 40卷 / 04期

关键词：

lipoxygenase; oxidation rnechanism; isozymes; inhibition;

D O I：

10.1016/j.enzmictec.2006.11.025

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lipoxygenase (LOX) is one of the most widely studied enzyme in plants and animal kingdom which is found in more than 60 species. Lipoxygenase catalyses the bioxygenation of polyunsaturated fatty acids (PUFA) containing a cis,cis- 1,4-pentadiene unit to form conjugated hydroperoxydienoic acids. Lipoxygenases have food-related applications in bread making and aroma production; they also have negative implications for the color, off-flavour and antioxidant status of plant-based foods. The significance of plant lipoxygenase for fruit and vegetables are reviewed with particular reference to the enzymes from plants. Various aspects of the sources of lipoxygenases, their oxidation mechanism, isozymes and inhibition of oxidation are discussed. (c) 2006 Elsevier Inc. All rights reserved.

引用

页码：491 / 496

页数：6

共 41 条

[11] LIPOXYGENASE ACTIVITY IN APPLES IN RELATION TO STORAGE AND PHYSIOLOGICAL DISORDERS [J].