The presence of oxidizing enzyme act in virgin olive oil

被引：64

作者：

Georgalaki, MD ^{[1
]}

Sotiroudis, TG ^{[1
]}

Xenakis, A ^{[1
]}

机构：

[1] Natl Hellen Res Fdn, Inst Biol Res & Biotechnol, Ind Enzymol Unit, GR-11635 Athens, Greece

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1998年 / 75卷 / 02期

关键词：

enzymatic browning; lipoxidase; lipoxygenase; Olea europaea; olive oil; oxidation; polyphenol oxidase; protein; vegetable oil; virgin oil;

D O I：

10.1007/s11746-998-0027-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Samples of Greek virgin olive oils were examined for the presence of proteins and oxidative enzyme activities. All oil samples tested contained detectable amounts of protein, as well as lipoxygenase and polyphenol oxidase activities. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and size-exclusion chromatography of olive oil extracts revealed the presence of low-molecular-mass (10-40 kDa) silver-staining and ultraviolet-absorbing components, respectively. Both lipoxygenase and polyphenol oxidase catalytic activities were heat- and protease-sensitive, and they expressed Michaelis-Menten kinetics.

引用

页码：155 / 159

页数：5

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