Pea Lipoxidase, Distribution of Enzyme and Substrate in Green Peas

Abstract

SUMMARY— The activity of the enzyme lipoxidase and the concentrations of free and lipid‐bound fatty acids in different parts of green peas were determined. The extractable enzyme was found mainly in the cotyledon, where its concentration was also highest. The concentration of the enzyme was somewhat higher in the inner than in the outer part of the cotyledon. Both free and bound fatty acids were found in all parts of the pea. The oxidation rate of linoleic acid, catalyzed by lipoxidase, was found independent of oxygen partial pressures above about 20 mm Hg. The respiratory rates of intact and damaged green peas were determined. Based upon these data and on plausible diffusion coefficients, an attempt was made to calculate the oxygen conditions in green peas.

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

“…Alcohols are present in plants likely formed through physical damage, during storage, and processing (Eriksson, 1967;Goncalves et al, 2016). The alcohols identified in nkui constituted a total of 4% ( Figure 2).…”

Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

“…Absence or very small amounts of free fatty acids has been reported in fresh peas, however, during storage or freezing, their concentration increases due to enzymatic action (Eriksson, 1967). Alcohols can also be produced due to physical damage or subsequent processing of plant materials (De Lumen et al, 1978).…”

“…Lipoxidase is an enzyme present in peas, (Eriksson, 1967) which catalyzes the oxidation of unsaturated fatty acids, mainly linoleic acid in the presence of molecular oxygen. Hexanal and pentanal have been reported as the lipoxidase catalyzed oxidation products of unsaturated fatty acids (Barra et al, 2007;Oomah & Liang, 2007;Whitfield & Shipton, 1966) and are commonly identified in fruits and vegetables (Oomah & Liang, 2007).…”

Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas

“…Physical damage, storage and processing of seeds could lead to the formation of alcohols (Eriksson, 1967;de Lumen et al, 1978;Oomah & Liang, 2007). Volatile alcoholic compounds have distinct characteristics and they could therefore affect the taste and flavour of peas.…”