Study of a Lipohydroperoxide Breakdown Factor in Soy Extractsa
- 1 July 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (4) , 359-364
- https://doi.org/10.1111/j.1365-2621.1961.tb00373.x
Abstract
SUMMARY: The rapid decrease in linoleic acid hydroperoxides observed with relatively high levels of soy flour extract was investigated. The hydroperoxide breakdown factor can be eliminated by high‐temperature short‐time treatment of soy extracts. The addition of KCN to reaction mixtures caused a partial inhibition of the breakdown factor activity. Variations in hydroperoxide breakdown activity with variations in pH and reaction time were studied. A possible optimum at pH 8‐9 was indicated. Qualitative evidence for the presence of a lipohydroperoxidase was obtained with well‐known reagents that produce a specific color reaction with peroxidases.This publication has 5 references indexed in Scilit:
- Differences in Reactivity of Legume LipoxidasesJournal of Biological Chemistry, 1961
- UNSATURATED TRIGLYCERIDE and FATTY ACID LIPOXIDASE ACTIVITIES OF NAVY BEANS, SMALL RED BEANS, PEANUTS, GREEN PEAS, 4ND LIMA BEANSaJournal of Food Science, 1960
- Linoleic acid and trilinolein as substrates for soybean lipoxidase(s)Archives of Biochemistry and Biophysics, 1958
- Enzyme Assay, Quantitative Determination of Peroxidase in Sweet CornJournal of Agricultural and Food Chemistry, 1958
- Products of the lipoxidase‐catalyzed oxidation of sodium linoleateJournal of Oil & Fat Industries, 1955