Enzymatic oxidation of hexanal by oat

Journal of Cereal Science

Volumn 38, Issue 2, 2003, Pages 199-203

  Lehto, S ^a   Laakso, S ^a   Lehtinen, P ^a  

^a AALTO UNIVERSITY   (Finland)

Author keywords

Hexanal; Hexanoic acid; Oat; Oxidation

Indexed keywords

EID: 0041374161     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(03)00028-6     Document Type: Article

References (18)

1. Aspelund, T.G., Wilson, L.A., 1983. Adsorption of off-flavor compounds onto soy protein: a thermodynamic study. J. Agric. Food Chem. 31, 539-545.
2. Buttery, R.G., Orts, W.J., Takeoka, G.R., Nam, Y., 1999. Volatile flavor components of rice cakes. J. Agric. Food Chem. 47, 4353-4356.
3. Chung, S., Villota, R., 1989. Binding of alcohols by soy protein in aqueous solutions. J. Food Sci. 54, 1604-1606.
4. Eckey, R., Agarwal, D.P., Volkens, T., Goedde, H.W., 1988. A simple and rapid method for the puridication of aldehyde dehydrogenase isozymes form human liver. Adv. Biosci. 71, 171-175.
5. Ekstrand, B., Gangby, I., Åkesson, G., Stöllman, U., Lingnert, H., Dahl, S., 1993. Lipase activity and development of rancidity in oats and oat products related to heat treatment during processing. J. Cereal Sci. 17, 247-254.
6. Frankel, E.N., 1998. Lipid Oxidation, The Oily Press, Dundee, UK, pp. 13-41, 55-77.
7. Heiniö, R.-L., Lehtinen, P., Oksman-Caldentey, K.-M., Poutanen, K., 2002. Difference between sensory profiles and development of rancidity during long-term storage of native and processed oat. Cereal Chem. 79, 367-385.
8. Kiiliäinen, K., Virtanen, E., Lehtinen, P., Laakso, S., 2001. Lipid deterioration in lipase-inactivated. Third European Conference on Functional Properties in OATS Uppsala, Sweden, May 17-18.
9. Lehtinen, P., Kiiliäinen, K., Lehtomaki, I., Laakso, S., 2003. Effect of heat treatment on lipid stability in processed oat. J. Cereal Sci. 37, 215-221.
10. Le Thanh, M., Thibeaudeau, P., Thibaut, M.A., Voilley, A., 1992. Interactions between volatile and non-volatile compounds in the presence of water. Food Chem. 43, 129-135.
11. Liukkonen, K.H., Montfoort, A., Laakso, S., 1992. Water-induced lipid changes in oat processing. J. Argic. Food Chem. 40, 126-130.
12. Lubbers, S., Landy, P., Voilley, A., 1998. Retention and release of aroma compounds in foods containing proteins. Food Technol. 52, 68see also pages 70, 72, 74, 208, 210, 212, 214.
13. Maier, H.G., Hartmann, R.U., 1977. The adsorption of volatile aroma constituents by foods. VIII. Adsorption of volatile carbonyl compounds by amino acids. Z. Lebensm.-Unters. Forsch 163, 251-254.
14. O'Keefe, S.F., Resurreccion, A.P., Wilson, L.A., Murphy, P.A., 1991. Temperature effect on binding of volatile compounds to soy protein in aqueous model systems. J. Food Sci. 56, 802-806.
15. Poole, R.C., Halestrap, A.P., 1989. Purification of aldehyde dehydrogenase from rat liver mitochondria by α-cyanocinnamate affinity chromatography. Biochem. J. 259, 105-110.
16. Sjövall, O., Virtalaine, T., Lapveteläinen, A., Kallio, H., 2000. Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. J. Agric. Food Chem. 48, 3522-3527.
17. Suutari, M., Liukkonen, K., Laakso, S., 1990. Temperature adaptation in yeast. The role of fatty acids. J. Gen. Microbiol. 136, 1469-1474.
18. Willoughby, N.A., Kirschner, T., Smith, M.P., Hjorth, R., Titchener-Hooker, N.J., 1999. Immobilized metal ion affinity chromatography purification of alcohol dehydrogenase from baker's yeast using an expanded bed adsorption system. J. Chromatogr., A 840, 195-204.