Abstract
Lipoxygenase enzyme is responsible for the oxidation of fatty acids and their glycerides containing methylene interrupted system of double bonds such as linoleic, linolenic and arachidonic acids. The presence of lipoxygenase in the economically most important tomato variety in Hungary /ventura/ has been proved. In this paper the extraction, the purification steps and the characterization of the enzyme are described.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Al-Obaidy, H.M. and Siddiqi, A.M., 1981, Properties of broad bean lipoxygenase, J. Food Sci., 46: 622.
Bonnet, J.L. and Crouzet, J., 1977, Lipoxygenase from tanato fruit: Partial purification and study of some properties, J. Food Sci., 42: 625.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1987 Plenum Press, New York
About this chapter
Cite this chapter
Biacs, P.A., Daood, H. (1987). Characterization of Tomato Lipoxygenase. In: Stumpf, P.K., Mudd, J.B., Nes, W.D. (eds) The Metabolism, Structure, and Function of Plant Lipids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-5263-1_78
Download citation
DOI: https://doi.org/10.1007/978-1-4684-5263-1_78
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-5265-5
Online ISBN: 978-1-4684-5263-1
eBook Packages: Springer Book Archive