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Enzymatic oxidation of linolenic acid in aqueous wheat flour suspensions
Author(s) -
Graveland A.
Publication year - 1973
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02533142
Subject(s) - chemistry , linolenic acid , aqueous solution , enzyme , lipoxygenase , food science , clinical chemistry , wheat flour , biochemistry , organic chemistry , fatty acid , linoleic acid
Linolenic acid oxidation by the enzyme lipoxygenase in an aqueous wheat flour suspension does not lead to accumulation of linolenic acid hydroperoxides but immediately to secondary oxidation products. The 3 most important products among these were identified as 9‐hydroxy‐ trans ‐10, cis ‐12, cis ‐15‐octadecatrienoic acid, 9‐hydroxy‐10‐oxo, cis ‐12, cis ‐15‐octadecadienoic acid, and 9,12,13‐trihydroxy‐ trans ‐10, cis ‐15‐octadecadienoic acid.