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Characterization of Tomato Lipoxygenase

  • Peter A. Biacs
  • Hussin Daood

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.

Keywords

Arachidonic Acid Tris Buffer Heat Stability Initial Reaction Rate Tomato Variety 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Al-Obaidy, H.M. and Siddiqi, A.M., 1981, Properties of broad bean lipoxygenase, J. Food Sci., 46: 622.CrossRefGoogle Scholar
  2. Bonnet, J.L. and Crouzet, J., 1977, Lipoxygenase from tanato fruit: Partial purification and study of some properties, J. Food Sci., 42: 625.CrossRefGoogle Scholar

Copyright information

© Plenum Press, New York 1987

Authors and Affiliations

  • Peter A. Biacs
    • 1
  • Hussin Daood
    • 1
  1. 1.Central Food Research InstituteBudapestHungary

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