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The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System
Author(s) -
Zhang Yingyang,
Tang Jing,
Zhao Jianying,
Wu Haizhou,
Ditta Yasir Allah,
Zhang Jianhao
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13100
Subject(s) - autoxidation , lipoxygenase , chemistry , substrate (aquarium) , arachidonic acid , linoleic acid , lipid oxidation , catalysis , enzyme , biochemistry , organic chemistry , antioxidant , fatty acid , biology , ecology
A model system was conducted to characterize the interaction between lipid autoxidation and enzyme‐catalyzed oxidation in dry‐cured bacon. This involved the use of a hydroxyl radical (HO•) generating system and the extraction and purification of lipoxygenases (LOX) from pork belly. The results showed that LOX activity rapidly ( P < 0.05) increased during the curing of dry‐cured bacon. This may be because of the hydroxyl‐radical‐mediated oxidation from LOX‐Fe 2+ to LOX‐Fe 3+ , which activates LOX. In addition, experiments of the model system also showed that LOX activity could be inhibited by increasing the substrate concentration, although substrate type and concentration had no effect on autoxidation. Moreover, LOX enzyme‐catalyzed oxidation and autoxidation could act synergistically to promote lipid oxidation irrespective of the substrate (linoleic or arachidonic acid). These results provide useful information for regulating lipid oxidation during the production of dry‐cured pork products.