The coupled oxidation of chlorophyll  a  with linoleic acid catalysed by lipoxidase | Zendy

Orthoefer F. T. | Zendy; Dugan L. R. | Zendy

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The coupled oxidation of chlorophyll a with linoleic acid catalysed by lipoxidase

Author(s) -

Orthoefer F. T.,

Dugan L. R.

Publication year - 1973

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740240402

Subject(s) - linoleic acid , chemistry , chlorophyll , pigment , steric effects , chlorophyll a , micelle , fatty acid , food science , organic chemistry , biochemistry , aqueous solution

Chlorophyll a was bleached in a model system composed of pigment, linoleic acid and lipoxidase. The rate of chlorophyll bleaching was a function of its concentration. The maximum rate with respect to linoleic acid occurred at the critical micelle concentration. Chlorophyll inhibited diene conjugation through a steric protection of the fatty acid. The active component in crude soya bean extracts which catalysed pigment bleaching was lipoxidase and the mechanism involved a coupled oxidation with the linoleic acid.

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