Das Enzym Lipoxygenase Eigenschaften und Wirkung in Lebensmitteln

Abstract

Die seit 1963 erzielten Ergebnisse der Lipoxygenase‐Forschung wurden zusammengestellt. Berichtet wird über das Vorkommen und den Nachweis des Enzyms in Lebensmitteln, seine Substrat‐ und Wirkspezifität, Isolierung und Reindarstellung, über Effektoren, über Versuche zur Charakterisierung des aktiven Zentrums und über Enzyme, die Folgereaktionen katalysieren. Außerdem werden die chemischen Vorgänge in Lebensmitteln skizziert, an denen eine Beteiligung des Enzyms diskutiert wird (Teigbereitung – Chlorophyll‐ und Karotin‐Abbau – Bildung von Aromastoffen).

Thermal inactivation kinetics of potato tuber lipoxygenase

“…0021-8561/88/1436-1012$01.50/0 curring in inadequately processed, stored foodstuffs, especially of plant origin (Grosch, 1972). The enzyme appears in most plants as multiple isozymes, some of which are more heat-resistant than the others of the same plant.…”

Aroma compounds derived from oxidized lipids. Biochemical and analytical aspects

“…The catalytic properties of lipoxygenase and hematin compounds in relation to food have been comprehensively reviewed (Watts, 1954;Tappel, 1961Tappel, , 1962; Love and Pearson, 1971;Grosch, 1972). Hematin compounds like hemoglobin, myoglobin, and cytochrome c are important lipid oxidation catalysts in animal tissues where they occur in high concentration.…”

“…isomerization and reduction of hydroperoxides to produce ketohydroxy and hydroxy acids have recently been reviewed (Grosch, 1972). It should be noticed that the routes leading to the formation of volatile compounds are much more important in terms of odor effect than in the actual amount of fatty acids oxidized.…”

Composition of lipids in Dioscorea tubers

“…Tubers with a higher lipid content have recently been shown to be less susceptible to damage following bruising and less susceptible to discoloration (Mondy and Koch, 1978;Klein et al, 1981). Furthermore, fat composition and changes are now included among possible quality factors in food prepared from these tubers (Grosch, 1972). This communication reports on the composition of polar lipid classes in tubers of four Dioscorea species.…”

“…However, polar lipids are essential part of the tuber tissue membranes where they form a lipoprotein complex responsible for the transport of material and permeability processes involving diffusion and active transport against a prevailing electrochemical gradient (Hitchcock and Nichols, 1971). Furthermore, fat composition and changes are now included among possible quality factors in food prepared from these tubers (Grosch, 1972). Furthermore, fat composition and changes are now included among possible quality factors in food prepared from these tubers (Grosch, 1972).…”