Premium
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.