OPTIMIZING ASSAY AND EXTRACTION OF LIPOXYGENASE IN WHEAT-GERM

被引：5

作者：

BHIRUD, PR ^{[1
]}

SOSULSKI, FW ^{[1
]}

SOSULSKI, K ^{[1
]}

机构：

[1] SASKATCHEWAN RES COUNCIL,SASKATOON S7N 2X8,SK,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

WHEAT GERM; LIPOXYGENASE; ASSAY CONDITIONS; KINETICS; RSM;

D O I：

10.1111/j.1365-2621.1993.tb06121.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Using three-level seven-factor response surface methodology, wheat germ lipoxygenase (LPO) assay conditions were standardized. The important parameters were concentration of the substrate (linoleic acid), and surfactant (Tween 20), pH and temperature. The standardized LPO assay conditions for the 1 mL reaction volume were : 450 muM linoleic acid, 129 muM Tween 20, 175 mM ethanol, 1 mM EDTA, pH 6.2 (phosphate buffer), ionic strength 100 mM and 40-degrees-C. LPO extraction conditions were standardized by sequential variation of parameters. Optimum conditions were a single extraction of defatted wheat germ flour at 2-5-degrees-C with magnetic stirring of an extractant acetate buffer pH 4.5, ionic strength 100 mM, at buffer-to-solid ratio 10:1.

引用

页码：1090 / 1094

页数：5

共 9 条

[1] LINOLEATE OXIDATION INDUCED BY LIPOXYGENASE AND HEME PROTEINS - A DIRECT SPECTROPHOTOMETRIC ASSAY [J].