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Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases
Author(s) -
Morrison William R.,
Panpaprai Ruangthong
Publication year - 1975
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.2740260822
Subject(s) - chemistry , phosphatidyl choline , soya bean , lipoxygenase , food science , linoleic acid , linolenic acid , fatty acid , biochemistry , chromatography , enzyme , phospholipid , membrane
Lipids containing 14 C‐labelled linoleic and linolenic acids were added to flour which was then made into bread doughs with or without 2% enzyme‐active soya flour. The 14 C‐labelled lipids and their oxidation products were analysed as intact lipids or as 14 C fatty acid methyl esters by thin‐layer chromatography. In the control doughs wheat lipoxygenase oxidised free fatty acids and monoglycerides. In doughs containing soya flour, steryl esters, triglycerides, diglycerides, mono‐galactosyl diglycerides, digalactosyl diglycerides and phosphatidyl choline were also oxidised, and the oxidation of these lipids is attributed to soya lipoxygenase.