Lipoxidase Activity of Soybean and Other Foods

DOI Web Site

Bibliographic Information

Other Title
  • 大豆その他食品のリポキシダーゼに関する研究
  • ダイズ ソノタ ショクヒン ノ リポキシダーゼ ニ カンスル ケンキュウ

Search this article

Abstract

The distribution of lipoxidase which oxidizes polyunsaturated fatty acid in various foods of plant origin, especially in soybean and its products was studied. Lipoxidase preparation from soybean showed higher resistance against heating in dry state than that treatment in wet state. When the coasely ground soybean was heated in dry state at 80°C, for ten hours, yet 15% of activity was remained. When the soybean lipoxidase was added to the substrate containing antioxidant such as BHA or FG, little ettect were observed in the first stage (i. e. for about thirty minutes) on both of them, however, their effects gradually began to appear thereafter. It was also shown that the lipoxidase activity was extremely low in various foods other than soybean.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 23 (6), 422-425, 1970

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

Details 詳細情報について

Report a problem

Back to top