Lipid-modifying enzymes in oat and faba bean

Show full item record



Permalink

http://hdl.handle.net/10138/310954

Citation

Yang , Z , Piironen , V I & Lampi , A-M 2017 , ' Lipid-modifying enzymes in oat and faba bean ' , Food Research International , vol. 100 , pp. 335-343 . https://doi.org/10.1016/j.foodres.2017.07.005

Title: Lipid-modifying enzymes in oat and faba bean
Author: Yang, Zhen; Piironen, Vieno Irene; Lampi, Anna-Maija
Contributor organization: Department of Food and Nutrition
Food quality and safety: lipids, vitamins and other bioactive compounds
Food Sciences
Date: 2017-07-04
Language: eng
Number of pages: 9
Belongs to series: Food Research International
ISSN: 0963-9969
DOI: https://doi.org/10.1016/j.foodres.2017.07.005
URI: http://hdl.handle.net/10138/310954
Abstract: The aim was to study lipase, lipoxygenase (LOX) and peroxygenase (PDX) activities in oat and faba bean samples to be able to evaluate their potential in formation of lipid-derived off-flavours. Lipase and LOX activities were measured by spectroscopy, and PDX activities via the formation of epoxides. An ultra-high performance liquid chromatography method was developed to study the formation of fatty acid epoxides. The epoxides of esters were measured by gas chromatography. Mass spectroscopy was used to verify the identity of the epoxides. Both oat and faba bean possessed high lipase activities. In faba bean, LOX catalysed the formation of hydroperoxides, whose break-down products are the likely cause of off-flavours. Since oat had low LOX activity, autoxidation is needed to initiate lipid oxidation. Oat had high PDX activity, which is able to convert hydroperoxides to epoxy and hydroxy fatty acids that could contribute significantly to off-flavours. PDX activity in the faba bean was low. Thus, in faba bean volatile lipid oxidation products could rapidly be formed by LOX, whereas in oat reactions are slower due to the need of autoxidation prior to further reactions.
Subject: 416 Food Science
Oat
Faba bean
Lipase
Lipoxygenases
Off-flavour
Analysis of fatty acid epoxides
FATTY-ACID EPOXIDATION
LIPASE ACTIVITY
PEROXYGENASE
STORAGE
INACTIVATION
STABILITY
QUALITY
LEGUMES
ESTERS
FLAVOR
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion


Files in this item

Total number of downloads: Loading...

Files Size Format View
Paper_1.pdf 880.3Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record