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
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- EP ID EP415106
- DOI 10.9790/264X-0403015257.
- Views 151
- Downloads 0
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