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Kiwifruit Lipoxygenase: Preparation and Characteristics
Author(s) -
BOYES STEWART,
PERERA CONRAD,
YOUNG HARRY
Publication year - 1992
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/j.1365-2621.1992.tb06866.x
Subject(s) - lipoxygenase , hexanal , chemistry , asparagus , food science , biochemistry , enzyme , chromatography , botany , biology
ABSTRACT Kiwifruit were analyzed for the presence of lipoxygenase (LOX) after mass‐spectrophotometric analysis of kiwifruit pulp showed the presence of hexanal and hex‐2‐enal, considered to be break‐down products of the reaction initiated by LOX. A spectrophotometric assay showed high levels of LOX when compared to other fruits and vegetables. Kiwifruit have at least one isoenzyme belonging to the class II group of LOX iso‐enzymes, similar to those identified in asparagus, cucumber, tomato and apple. The LOX required detergent‐solubilization and was partially purified. Relative to other known lipoxygenases kiwifruit LOX is heat‐stable. It catalysed the hydroperoxidation of free fatty acids but not trilinolein.