Partial purification and enzymatic characterization of avocado (Persea americana Mill, cv. Hass) lipoxygenase

Food Research International

Volumn 43, Issue 4, 2010, Pages 1079-1085

  Jacobo Velázquez, Daniel A ^a   Hernández Brenes, Carmen ^b   Cisneros Zevallos, Luis ^a   Benavides, Jorge ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

carotene co oxidation; Enzymatic characterization; Hass avocado; Lipoxygenase; Partial purification

Indexed keywords

AMMONIUM SULFATE; ANION EXCHANGE; BLEACHING AGENTS; CALCIUM ION CONCENTRATION; CO OXIDATION; DETRIMENTAL EFFECTS; EFFECTS OF TEMPERATURE; FOOD INDUSTRIES; FRACTIONAL PRECIPITATION; IN-VITRO; LINOLEIC ACID; LINOLENIC; LIPOXYGENASES; LOX ACTIVITY; OPERATIONAL RANGE; OPTIMUM ACTIVITY; PARTIAL PURIFICATION; PERSEA AMERICANA; POTENTIAL APPLICATIONS; SUBSTRATE AFFINITY; SUBSTRATE SPECIFICITY;

ADSORPTION; AMMONIUM COMPOUNDS; CALCIUM; FATTY ACIDS; ION EXCHANGE; IONS; OXIDATION; PURIFICATION;

PH EFFECTS;

PERSEA AMERICANA;

EID: 77953322363     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.021     Document Type: Article

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