文章基本信息

标题：Determination of Lipoxygenase Activity in Durum Wheats
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作者：Eser Coşkun ; Recai Ercan
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：3
出版社：Association of Food Technology, Turkey
摘要：Lipoxygenase catalyzes the oxidation polyunsaturated fats and also the bleaching of carotenoid pigments especially lutein and xanthophylls resulting in the discoloration. In this study the amount of lipoxygenase enzyme activity in durum wheat varieties grown in our country and also their semolina, were determined. Pigment content varied 5,54 - 8,81 ppm in semolina samples and 4,27 - 8,06 ppm in macaroni samples. Lipoxygenase activity of durum wheats and semolina were observed between 0,099 - 0,381 and 0,060 - 0,250 mg O2 L-1 min-1 g-1 pigment loss in macaroni samples were determined to the between 7,60 % and 22,90 %. The amount of pigment loss in macaroni increased as the lipoxygenase activity in durum wheats increased.