Summary
The comparative properties of lipoxidases from urd beans, mung beans, wheat, and peanuts have been determined and discussed. Evidence has been presented to suggest the participation, of essential thiol groups in urd-bean and mung-bean lipoxidase catalysis but not in soybean, wheat, pea, and peanut lipoxidase catalysis. This suggests the possible occurrence of two types of lipoxidases in nature.
On the basis of these and other available experimental results, mechanisms for lipoxidase catalysis are proposed.
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Siddiqi, A.M., Tappel, A.L. Comparison of some lipoxidases and their mechanism of action. J Am Oil Chem Soc 34, 529–533 (1957). https://doi.org/10.1007/BF02638696
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DOI: https://doi.org/10.1007/BF02638696