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Acid inactivation of soybean lipoxygenase with retention of protein solubility

The use of acids to inactivate lipoxygenase in soybeans with retention of protein solubility was investigated. Inactivation of lipoxygenase was found to be irreversible when treated at pH 3.0 and below, irrespective of the acids used. The SDS‐PAGE pattern showed the disappearance of lipoxygenase ban...

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Main Authors: Cheman, Y.B., Wei, L.S., Nelson, A.I.
Format: Article
Published: Wiley 1989
Online Access:http://psasir.upm.edu.my/id/eprint/112590/
https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1989.tb07922.x
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spelling my.upm.eprints.1125902025-02-06T07:02:35Z http://psasir.upm.edu.my/id/eprint/112590/ Acid inactivation of soybean lipoxygenase with retention of protein solubility Cheman, Y.B. Wei, L.S. Nelson, A.I. The use of acids to inactivate lipoxygenase in soybeans with retention of protein solubility was investigated. Inactivation of lipoxygenase was found to be irreversible when treated at pH 3.0 and below, irrespective of the acids used. The SDS‐PAGE pattern showed the disappearance of lipoxygenase bands when soybeans were acid‐treated at pH 3.0 and below. Acid treatment showed no effect on trypsin inhibitor and 60% trypsin inhibitor activity was removed by whey separation. Activity of urease was reduced to below 0.2 pH, when lipoxygenase was inactivated. PDI's of 70–76% were retained in the neutralized full‐fat soy flour after treatment with acids at about pH 3.0 while full‐fat soy material was 52–55%. Wiley 1989 Article PeerReviewed Cheman, Y.B. and Wei, L.S. and Nelson, A.I. (1989) Acid inactivation of soybean lipoxygenase with retention of protein solubility. Journal of Food Science, 54 (4). pp. 963-967. ISSN 0022-1147; eISSN: 1750-3841 https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1989.tb07922.x 10.1111/j.1365-2621.1989.tb07922.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The use of acids to inactivate lipoxygenase in soybeans with retention of protein solubility was investigated. Inactivation of lipoxygenase was found to be irreversible when treated at pH 3.0 and below, irrespective of the acids used. The SDS‐PAGE pattern showed the disappearance of lipoxygenase bands when soybeans were acid‐treated at pH 3.0 and below. Acid treatment showed no effect on trypsin inhibitor and 60% trypsin inhibitor activity was removed by whey separation. Activity of urease was reduced to below 0.2 pH, when lipoxygenase was inactivated. PDI's of 70–76% were retained in the neutralized full‐fat soy flour after treatment with acids at about pH 3.0 while full‐fat soy material was 52–55%.
format Article
author Cheman, Y.B.
Wei, L.S.
Nelson, A.I.
spellingShingle Cheman, Y.B.
Wei, L.S.
Nelson, A.I.
Acid inactivation of soybean lipoxygenase with retention of protein solubility
author_facet Cheman, Y.B.
Wei, L.S.
Nelson, A.I.
author_sort Cheman, Y.B.
title Acid inactivation of soybean lipoxygenase with retention of protein solubility
title_short Acid inactivation of soybean lipoxygenase with retention of protein solubility
title_full Acid inactivation of soybean lipoxygenase with retention of protein solubility
title_fullStr Acid inactivation of soybean lipoxygenase with retention of protein solubility
title_full_unstemmed Acid inactivation of soybean lipoxygenase with retention of protein solubility
title_sort acid inactivation of soybean lipoxygenase with retention of protein solubility
publisher Wiley
publishDate 1989
url http://psasir.upm.edu.my/id/eprint/112590/
https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1989.tb07922.x
_version_ 1823534615368826880
score 13.244413

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