Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1499-1503

  Hidalgo, Alyssa ^a   Brandolini, Andrea ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Kernel fractions; LOX; pH optimum; Wheat

Indexed keywords

ENZYMATIC ACTIVITIES; KERNEL FRACTIONS; LIPID OXIDATION; LIPOXYGENASES; LOX; LOX ACTIVITY; OXIDATIVE DEGRADATION; PH OPTIMUM; PH RANGE; TRITICUM; TRITICUM AESTIVUM; WHEAT; WHEAT FLOURS;

CAROTENOID; ISOPROTEIN; LINOLEIC ACID; LIPOXYGENASE; VEGETABLE PROTEIN;

ARTICLE; BRAN; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); ENDOSPERM; ENZYME ACTIVITY; EXTRACTION; GENOTYPE; LIPID OXIDATION; NONHUMAN; PH; PROTEIN DEGRADATION; PROTEIN LOCALIZATION; SPECTROPHOTOMETRY; TRITICUM MONOCOCCUM; WHEAT;

TRITICUM; TRITICUM AESTIVUM; TRITICUM MONOCOCCUM; TRITICUM TURGIDUM;

EID: 81855221896     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.132     Document Type: Article

References (31)

1. AACC-American Association of Cereal Chemists AACC official method 44-15 Approved Methods of the American Association of Cereal Chemists (9th ed.) 1995 AACC Minneapolis, MN, USA
2. M. Aalami, K. Leelavathi, and U.J.S. Prasada Rao Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents Food Chemistry 100 2007 1243 1248 (Pubitemid 44062213)
3. E.-S.M. Abdel-Aal, J.C. Young, P.J. Wood, I. Rabalski, P. Hucl, and D. Falk Einkorn: A potential candidate for developing high lutein wheat Cereal Chemistry 79 2002 455 457 (Pubitemid 34521443)
4. B. Axelrod, T.M. Cheesbrough, and S. Laakso Lipoxygenase from soybeans Methods in Enzymology 71 1981 441 451
5. G.M. Borrelli, A. Troccoli, N. Di Fonzo, and C. Fares Durum wheat lipoxygenase activity and other quality parameters that affect pasta color Cereal Chemistry 76 1999 335 340 (Pubitemid 29244934)
6. V. De Simone, V. Menzo, A.M. De Leonardis, D.B.M. Ficco, D. Trono, and L. Cattivelli Different mechanisms control lipoxygenase activity in durum wheat kernels Journal of Cereal Science 52 2 2010 121 128
7. D. Every, L.D. Simmons, and M.P. Ross Distribution of redox enzymes in mill streams and relationships to chemical and baking proprieties of flour Cereal Chemistry 83 2006 62 68 (Pubitemid 43112468)
8. P.J. Frazier, F.A. Brimblecombe, N.W.R. Daniels, and P.W. Russell Eggitt The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flours Journal of the Science of Food and Agriculture 28 1977 247 254
9. H.W. Gardner Lipoxygenase pathway in cereals Y. Pomeranz, Advances in Cereal Sciences and Technology (Vol. IX) 1988 American Association of Cereal Chemists St. Paul, MN, USA 161 215
10. V. Gökmen, S. Baheci, and J. Acar Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method European Food Research and Technology 215 2002 42 45
11. V. Gökmen, A. Serpen, A. Atli, and H. Köksel A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat Cereal Chemistry 84 2007 290 293 (Pubitemid 46991819)
12. A. Hidalgo, and A. Brandolini Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours Journal of Agricultural and Food Chemistry 56 2008 11300 11305
13. A. Hidalgo, and A. Brandolini Tocols stability during bread, water biscuit and pasta processing from wheat flours Journal of Cereal Science 52 2010 254 259
14. A. Hidalgo, A. Brandolini, and C. Pompei Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours Food Chemistry 116 2009 821 827
15. A. Hidalgo, A. Brandolini, and C. Pompei Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours Food Chemistry 121 2010 746 751
16. A. Hidalgo, A. Brandolini, C. Pompei, and R. Piscozzi Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.) Journal of Cereal Science 44 2006 182 193 (Pubitemid 44209318)
17. A. Hidalgo, A. Brandolini, and S. Ratti Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum Journal of Agricultural and Food Chemistry 57 2009 6342 6348
18. C.C. Hsieh, and C.E. McDonald Isolation of lipoxygenase isoenzymes from flour of durum wheat endosperm Cereal Chemistry 61 1984 392 398
19. G.N. Irvine Durum wheat and pasta products Y. Pomeranz, Wheat: Chemistry and technology 1971 American Association of Cereal Chemists St. Paul, MN, USA 777 797
20. J.E. Kruger, and G. Reed Enzymes and color Y. Pomeranz, Wheat: chemistry and technology (Vol. I, pp. 441-500) 1988 American Association of Cereal Chemists, Inc St. Paul, MN, USA
21. V. Lavelli, A. Hidalgo, C. Pompei, and A. Brandolini Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content Journal of Cereal Science 49 2009 319 321
22. F. Leenhardt, B. Lyan, E. Rock, A. Boussard, J. Potus, and E. Chanliaud Genetic variability of carotenoid concentration, and lipoxygenase and peroxidise activities among cultivated wheat species and bread wheat varieties European Journal of Agronomy 25 2006 170 176 (Pubitemid 44144552)
23. F. Leenhard, B. Lyan, E. Rock, A. Boussard, J. Potus, and E. Chanliaud Wheat lipoxygenase activity induces greater loss of carotenoids than vitamin E during bread-making Journal of Agricultural and Food Chemistry 54 2006 1710 1715
24. L. Levavasseur, L. Rakotozafy, E. Manceau, L. Louarme, H. Robert, and J.-L. Baret Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing Journal of the Science of Food and Agriculture 86 2006 1688 1698
25. J. Nicolas, M. Autran, and R. Drapron Purification and some properties of wheat germ lipoxygenase Journal of the Science of Food and Agriculture 33 1982 365 372
26. D. Pastore, D. Trono, L. Padalino, S. Simone, D. Valenti, and N. Di Fonzo Inhibition by α-tocopherol and l-ascorbate of linoleate hydroperoxidation and β-carotene bleaching activities in durum wheat semolina Journal of Cereal Science 31 2000 41 54 (Pubitemid 30647362)
27. K.U. Rani, U.J.S. Prasada Rao, K. Leelavathi, and P. Haridas Rao Distribution of enzymes in wheat flour mill streams Journal of Cereal Science 34 2001 233 242 (Pubitemid 33141455)
28. K. Shiiba, Y. Negishi, K. Okada, and S. Nagao Purification and characterization of lipoxygenase isozymes from wheat germ Cereal Chemistry 68 1991 115 122
29. S.A. Taha, and F. Sági Relationships between chemical composition of durum wheat semolina and macaroni quality. II. Ash, carotenoid pigments and oxidative enzymes Cereal Research Communications 15 1987 123 129
30. D. Trono, D. Pastore, and N. Di Fonzo Carotenoid dependent inhibition of durum wheat lipoxygenase Journal of Cereal Science 29 1999 99 102 (Pubitemid 129550021)
31. S. Žilić, D. Dodig, V.H.T. Šukalović, M. Maksimović, G. Saratlić, and B. Škrbić Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidise activities International Journal of Food Science and Technology 45 2010 1360 1367