In vitro kinetics of soybean lipoxygenase with combinatorial fatty substrates and its functional significance in off flavour development

Food Chemistry

Volumn 146, Issue , 2014, Pages 394-403

  Mandal, Somnath ^a   Dahuja, Anil ^a   Kar, Abhijit ^a   Santha, I M ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Lipid peroxidation; Lipoxygenase isozymes; PUFA ratio; Soya off flavour

Indexed keywords

LIPID HYDROPEROXIDES; LIPID PEROXIDATION; LIPOXYGENASES; NEGATIVE CORRELATION; OFF-FLAVOURS; POSITIVE CORRELATIONS; PUFA RATIO; SOYBEAN LIPOXYGENASE;

LINOLEIC ACID; LIPIDS; POLYUNSATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ISOENZYMES;

CARBONYL DERIVATIVE; HEXANAL; HEXOBARBITAL; LINOLEIC ACID; LIPID HYDROPEROXIDE; LIPOXYGENASE; POLYUNSATURATED FATTY ACID; VOLATILE AGENT;

ARTICLE; ENZYME CONFORMATION; ENZYME PURIFICATION; FLAVOR; GENOTYPE; IN VITRO STUDY; LIPID COMPOSITION; LIPID PEROXIDATION; SOYBEAN;

GLYCINE MAX;

LIPID PEROXIDATION; LIPOXYGENASE ISOZYMES; PUFA RATIO; SOYA OFF FLAVOUR;

FATTY ACIDS, UNSATURATED; FLAVORING AGENTS; KINETICS; LIPOXYGENASE; PLANT PROTEINS; SEEDS; SOYBEANS; SUBSTRATE SPECIFICITY;

EID: 84885334339     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.100     Document Type: Article

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