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Mung bean lipoxygenase in the production of a C6‐aldehyde. Natural green‐note flavor generation via biotransformation
Author(s) -
Chow Yvonne,
Liew Tze Huey,
Keh Hui Hui,
Ko Amy,
Puah Sze Min,
Nguyen Thi Bich Van,
Zaman Nurulhida Binte Gul,
Wu Jinchuan,
Talukder Md Mahabubur Rahman,
Choi Won Jae
Publication year - 2007
Publication title -
biotechnology journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.144
H-Index - 84
eISSN - 1860-7314
pISSN - 1860-6768
DOI - 10.1002/biot.200700097
Subject(s) - lipoxygenase , hexanal , flavor , chemistry , yield (engineering) , mung bean , aroma , food science , linoleic acid , biotransformation , biochemistry , enzyme , fatty acid , materials science , metallurgy
Mung bean was investigated as a novel source of lipoxygenase in the natural production of the green‐note aroma compound hexanal. Lipoxygenase extracted from mung bean catalyzed the oxidative reaction of linoleic acid, after which the intermediate hydroperoxide compound was split via green bell pepper hydroperoxide lyase to produce hexanal. In comparison to soybean lipoxygenase, mung bean lipoxygenase was found to be a good substitute as it produced 15.4 mM (76% yield) hexanal while soybean gave 60% yield. The mung bean pH profile comprised a wide peak (optimum pH 6.5) representing lipoxygenase‐2 and lipoxygenase‐3 isozymes, whereas two narrower peaks representing lipoxygenase‐1 and lipoxygenase‐2/3 isozymes were observed for soybean (optimum pH 10). Extraction at pH 4.5 was preferred, at which specific lipoxygenase activity was also the highest.