Oxidation of Pea Lipids by Pea Seed Lipoxygenase

Haydar, M.; Steele, L.; Hadziyev, D.

doi:10.1111/j.1365-2621.1975.tb00563.x

Cited by 23 publications

(16 citation statements)

References 31 publications

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“…From results obtained in the study by Henderson, Kanhai and Eskin (1984) and other studies on lipid-degrading enzymes in peas, a sequential hydrolytic and oxidative enzymic pathway was proposed (Figure 2.6) for the degradation of endogenous lipids in fresh or unblanched frozen ungerminated peas during postharvest storage, leading to flavour deterioration. Haydar et al, 1975 Off flavours in green peas could not be conclusively said to be caused by a single compound and it has hence been suggested to be caused by a number of unsaturated carbonyls (Murray et al, 1975). Bitter flavours in green peas identified in the study by Wienberg et al (2000) may be attributed to the presence of the non-volatile saponins.…”

Section: Flavour Of Green Peasmentioning

confidence: 99%

“…This often occurs in storage of frozen peas if blanching is not carried out effectively. Lipoxygenase was identified and biochemically characterised in green peas by Eriksson and Svensson (1970) and by Haydar et al (1975). Lipase in peas was studied by Wagenknecht et al (1958) to account for the release of fatty acids from the triglyceride fraction (the major pea lipid component).…”

Section: Flavour Of Green Peasmentioning

confidence: 99%

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Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Flavour Of Green Peasmentioning

confidence: 99%

Section: Flavour Of Green Peasmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…Pea lipids can be broadly classified as neutral triglycerides or polar phospholipids (19). The ratio of neutral to polar lipids ranges from 0.9 to 2.3 among cultivars (19)(20)(21)(22). The polyunsaturated fatty acid content of phospho-and galactolipids is greater than triglycerides, thus increasing susceptibility to oxidation.…”

Section: Composition Of Peas and Lentilsmentioning

confidence: 99%

Pea and lentil protein extraction and functionality

Swanson

1990

J Americ Oil Chem Soc

147

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These studies have demonstrated that peas and lentils can be used as protein sources for flours, concentrates and isolates. Less research attention has been devoted to lentil protein extraction, probably because of the greater cost of lentils as compared to peas. Pin-milling and air classification is well adapted to extracting pea flours to produce pea protein concentrates. Apparently, air-classification can be applied successfully to starch rich legumes, but will not give satisfactory results with lipid rich legumes.Wet processes, including alkaline and salt and acid solubilization, together with isoelectric precipitation or ultrafiltration, have been developed. The pea and lentil protein extracts of these processes exhibit comparable and complementary functionality to homologous soybean products. Air-classified pea protein concentrates are different from soy protein concentrates because of residual starch which can be useful for particular functional applications. Pea isolates appear to exhibit better foaming properties and more solubility than soy isolates, but pea isolates have to be more concentrated than soy isolates to produce viscous dispersions. The economic feasibility of pea and lentil protein extracts is related directly to protein content of the flour, unique functionality of the extracts, marketability of the by-products of extraction and the cost of peas or lentils.Dry peas (Pisum sativum} and lentils (Lens culinaris) contain 20-30% lysine-rich protein. Air-classification and alkaline solubilization with isolelectric precipitation separate legume storage globulins and albumins into concentrates and isolates. Lipoxygenase oxidation in the protein extracts results in decreased nutritive value, digestibility and solubility. Solubility, amino acid composition, conformation, surface hydrophobicity, susceptibility to denaturation and inter-and intra-molecular binding influence functionality of extracted legume proteins in food systems.

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“…1975) and for wheat germ lipoxygenase (Nicolas et al 1982). However, the number of isozymes varied according to the source and these differences could be attributed also to the chromatographic conditions and techniques used (Haydar et al 1975 chromatography, the degree of purification for pea lipoxygenase was 73-fold (Arens et al 1973) and 33-fold (Eriksson and Svensson 1970), for pea seeds lipoxygenase was 23.4-fold (Haydar and Hadziyev 1973) and for wheat lipoxygenase was 102-fold (Wallace and Wheeler 1975). Use of Sephadex G-150 gel filtration for the purification of the enzyme resulted in 86-fold increase in activity for pea lipoxygenase (Eriksson and Svensson 1970) and 42.3-fold and 57-fold, respectively, for rice lipoxygenase-2 and lipoxygenase-3 (Ida et al 1983).…”

Section: Enzyme Purificationmentioning

confidence: 99%

PURIFICATION AND CHARACTERIZATION OF LIPOXYGENASE ISOZYMES FROM CANOLA (Brassica napus cv, WESTAR) SEED

Kermasha

Alli

Lee

1991

J Food Biochemistry

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Four isozymes, I', II'a, II'b and III’ of lipoxygenase (EC 1.13.11.12) from Canola (Brassica napus, cv Westar) seed were purified by successive chromatography on ion‐exchange and size‐exclusion columns using a Fast Protein Liquid Chromatograph (FPLC). The homogeneity of each isozyme was demonstrated by a single protein band on SDS‐polyacrylamide gel electrophoresis. The molecular weights of isozymes I', II'a, II'b and III’ were 72, 000, 106, 000, 78, 000 and 62, 000, respectively. The optimum pH for lipoxygenase activity was 6.5 for isozyme I’ and 6.0 for isozymes II'b, II'b and III'. Apparent Km value for isozymes I', II'a, II'b and III’ were 5.5 × 10−4 M, 3.4 × 10−4 M, 4.0 × 10−4 M and 3.8 × 10−4 M, respectively. Isozyme I’ displayed preferential activity towards monolinoleate and dilinoleate, while isozyme II'a demonstrated preferential activity towards dilinoleate followed by mono‐ and trilinoleate. No enzymatic activity was observed with both isozymes I’ and II'a toward free linoleic acid. Isozyme II'b showed activity towards free linoleate as well as mono‐, di‐ and trilinoleate. Isozyme III’ showed preferential activity towards free linoleate. The activity of isozymes I’ and II'a was inhibited completely by the addition of 10 mM and 4 mM KCN, respectively, while the addition of 3 mM and 10 mM KCN to isozymes II'b and III', respectively, increased activity by approximately 20%.

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Oxidation of Pea Lipids by Pea Seed Lipoxygenase

Cited by 23 publications

References 31 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Pea and lentil protein extraction and functionality

PURIFICATION AND CHARACTERIZATION OF LIPOXYGENASE ISOZYMES FROM CANOLA (Brassica napus cv, WESTAR) SEED

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