Biochemical Role Of Lipoxygenase In Development Of Off Flavors, Bleaching Of Pigments And Dough Formation
Journal Title: IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB - Year 2018, Vol 4, Issue 3
Abstract
Soybean is one of the important ingredients in the food industry. It is one of the important protein source for all vegetarians, containing most of the essential amino acid required by the body. But its use can also have a negative consequence on the food product by means of unfavorable sensory characteristics. This is brought about by the activity of Lipoxygenase, a non-heme iron containing enzyme. It is involved in peroxidation of polyunsaturated (cis, cis-1, 4-pentadiene moiety) fatty acids in the presence of molecular oxygen. The biochemistry of the enzyme lipoxygenase has been reviewed. The mechanism of the action of Lipoxygenase has been studies but the presence of certain loopholes still exists. The aim of this review is to bridge the gap as effectively as possible. The positive and negative implications of the enzyme activity have also been discussed.
Authors and Affiliations
Dr. Jyoti D. Vora, Ms. Shivani Hasabnis, Mr. Deep J. Gutka
Keywords
Related Articles
- EP ID EP415106
- DOI 10.9790/264X-0403015257.
- Views 133
- Downloads 0
A Review on CRISPR/CAS9 And Its Application in Research, Industry and Health Biotechnology
Genome editing is a process that target and break down DNA at specific areas in the genome. In this review we discussed about methods use in gene editing such as Zinc fingers (ZFs), transcription activator-like eff ector...
Technical Evaluation of Anaerobic Digestion of Microalgae Biomass For Methanation
In certainty, algaehold great promise as a resource that, if properly developed, could become a sustainable biomass source for energy and fuels. This paper presents a process technical evaluation for methane (biogas) pro...
Production of Milk Clotting Enzyme by Penicillium camemberti using Whey medium
Milk clotting enzyme is commercially known as Rennet which is composed of Rennin and Pepsin. It plays a vital role in Cheese making with good flavor and fine texture. The use of cheaper substrates instead of synthetic me...
dentification And Characterization Of Unknownbacteria And Assessment Of Its Potential In The Degradation Of Halogenated Compounds
Aims:The goal of the study is to identify unknown bacteria isolated from contaminated waste water and assess its potential use in the degradation of halogenated compounds. Methodology: Bacteria SA1 genomic DNA was extrac...
Evaluation of In vivo antioxidant activity of a triterpene isolated from Madhuca Longifolia L leaves
Free radical stress leads to tissue injury and progression of disease conditions such as arthritis, hemorrhagic shock, atherosclerosis, diabetes, hepatic injury, aging and ischemia, reperfusion injury of many tissues, ga...