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- W2055578015 abstract "Abstract Pinto dry beans are often rejected for human consumption due to off flavours. A potential explanation of off flavour development could be the activation of lipoxygenase. In this investigation, Pinto dry bean lipoxygenase was isolated and characterized. The enzyme was found to have a pH optimum of 6.9 and a Km of 0.0556 mM based on linoleic acid as the substrate. The production of hexanal, an indicator of lipid breakdown, was evaluated as a function of equilibrium relative humidity and was found to correlate with increasing moisture levels. Heat in-activation studies of the enzyme were conducted in aqueous solutions and lipoxygenase could be destroyed in 15 s at 100°C. Hexanal production in the beans was considered a strong indicator that off flavours in Pinto dry beans could be due to lipoxygenase activity during storage at higher than normal moisture contents." @default.
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- W2055578015 date "1983-07-01" @default.
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- W2055578015 title "Isolation and Characterization of Lipoxygenase in Pinto Dry Beans" @default.
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- W2055578015 doi "https://doi.org/10.1016/s0315-5463(83)72204-2" @default.
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