Peroxidation radical formation and regiospecificity of recombinated Anabaena sp. lipoxygenase and its effect on modifying wheat proteins

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 7, 2014, Pages 1713-1719

  Wang, Xiaoming ^a   Lu, Fengxia ^a   Zhang, Chong ^a   Lu, Yingjian ^b   Bie, Xiaomei ^a   Ren, Di ^a   Lu, Zhaoxin ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

natural flour improver; radical formation; recombinated lipoxygenase; wheat flour; wheat proteins

Indexed keywords

EMULSIFICATION; FATTY ACIDS; LINOLEIC ACID; OXIDATION; PARTICLE SIZE; PROTEINS; UNSATURATED FATTY ACIDS;

LIPOXYGENASES; NATURAL FLOUR IMPROVER; RADICAL FORMATION; WHEAT FLOURS; WHEAT PROTEINS;

ASCORBIC ACID;

ANABAENA SP.; TRITICUM AESTIVUM;

BACTERIAL PROTEIN; LIPOXYGENASE; UNSATURATED FATTY ACID; VEGETABLE PROTEIN;

ANABAENA; ARTICLE; BIOCATALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; ENZYME SPECIFICITY; ENZYMOLOGY; FLOUR; WHEAT;

ANABAENA; BACTERIAL PROTEINS; BIOCATALYSIS; FATTY ACIDS, UNSATURATED; FLOUR; LIPOXYGENASE; MOLECULAR STRUCTURE; PLANT PROTEINS; SUBSTRATE SPECIFICITY; TRITICUM;

EID: 84894453346     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405425c     Document Type: Article

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