Legume lipoxygenase: Strategies for application in food industry
Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the
oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated …
oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated …
Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes
GE Anthon, DM Barrett - Journal of Agricultural and Food …, 2002 - ACS Publications
Kinetic parameters for the thermal inactivation of several enzymes in carrot and potato
homogenates have been determined. In carrots the most heat-resistant activity was …
homogenates have been determined. In carrots the most heat-resistant activity was …
[HTML][HTML] Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi
This study aims to reduce beany flavors and gain new aromatic flavors of okara by using
edible fungi. Four edible fungi (Wolfiporia cocos CGMCC 5.55, Wolfiporia cocos CGMCC …
edible fungi. Four edible fungi (Wolfiporia cocos CGMCC 5.55, Wolfiporia cocos CGMCC …
Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification
N Ortega, S De Diego, M Perez-Mateos, MD Busto - Food chemistry, 2004 - Elsevier
Kinetic properties and thermal inactivation of polygalacturonase (PG) assayed in
commercial preparations (Rapidase C80, Pectinase CCM and Pectinex 3XL) were studied …
commercial preparations (Rapidase C80, Pectinase CCM and Pectinex 3XL) were studied …
Catalytic power of enzymes decreases with temperature: New insights for understanding soil C cycling and microbial ecology under warming
Most current models of soil C dynamics predict that climate warming will accelerate soil C
mineralization, resulting in a long‐term CO 2 release and positive feedback to global …
mineralization, resulting in a long‐term CO 2 release and positive feedback to global …
New frontiers in food enzymology: recombinant lipoxygenases
R Casey, SI West, D Hardy, DS Robinson, Z Wu… - Trends in food science & …, 1999 - Elsevier
Lipoxygenases have food-related applications in bread-making [4] and aroma production
[5]; they also have negative implications for the colour, off-flavour and antioxidant status of …
[5]; they also have negative implications for the colour, off-flavour and antioxidant status of …
Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless)
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a table grape
(Crimson Seedless) using Triton X-114 and characterized using spectrophotometric …
(Crimson Seedless) using Triton X-114 and characterized using spectrophotometric …
Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.)
U Szymanowska, A Jakubczyk, B Baraniak, A Kur - Food Chemistry, 2009 - Elsevier
Lipoxygenase (LOX) from pea seeds (Pisum sativum var. Telephone L.) was extracted and
studied of biochemical properties. The molecular mass of purified lipoxygenase was 93kDa …
studied of biochemical properties. The molecular mass of purified lipoxygenase was 93kDa …
Influence of Glutaraldehyde Cross-Linking Modes on the Recyclability of Immobilized Lipase B from Candida antarctica for Transesterification of Soy Bean Oil
I A. Modenez, DE Sastre, F C. Moraes… - Molecules, 2018 - mdpi.com
Lipase B from Candida antarctica (CAL-B) is largely employed as a biocatalyst for
hydrolysis, esterification, and transesterification reactions. CAL-B is a good model enzyme to …
hydrolysis, esterification, and transesterification reactions. CAL-B is a good model enzyme to …
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives
L Manzocco, M Anese, MC Nicoli - Food Research International, 2008 - Elsevier
The effect of increasing radiofrequency (RF) electric fields on the activity of oxidative
enzymes was studied in model systems and food. In particular, the mechanisms of enzyme …
enzymes was studied in model systems and food. In particular, the mechanisms of enzyme …