Skip to main content
SpringerLink
Log in

Enzymatic oxidation of linolenic acid in aqueous wheat flour suspensions

  • Published:
Lipids

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Tappel, A.L., in “The Enzymes,” Second edition, Vol. 8, Edited by P.D. Boyer, H. Lardy and K. Myrbach, Academic Press, New York, 1963, p. 275.

    Google Scholar 

  2. Graveland, A., Tech. Quart. 9:98 (1972).

    CAS  Google Scholar 

  3. Graveland, A., Lipids 8:599 (1973).

    PubMed  CAS  Google Scholar 

  4. McCloskey, J.A., R.N. Stillwell and A.M. Lawson, Anal. Chem. 40:233 (1968).

    Article  CAS  Google Scholar 

  5. Kleiman, R. and G.F. Spencer, JAOCS 50:31 (1973).

    CAS  Google Scholar 

  6. Graveland, A., ibid. 47:352 (1970).

    CAS  Google Scholar 

  7. Graveland, A., Ph.D. Thesis, University of Utrecht (1971).

  8. Zimmerman, D.C., Biochem. Biophys. Res. Commun. 23:398 (1966).

    Article  PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute for Cereals, Flour and Bread of the Organization for Applied Scientific Research (TNO), Wageningen, The Netherlands

    A. Graveland

Authors
  1. A. Graveland
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Graveland, A. Enzymatic oxidation of linolenic acid in aqueous wheat flour suspensions. Lipids 8, 606–611 (1973). https://doi.org/10.1007/BF02533142

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02533142

Keywords

Search

Navigation