Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding
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چکیده
منابع مشابه
Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases
The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditi...
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Chromatofocusing of soybean (Glycine max L.) leaf lipoxygenases revealed three distinct peaks of activity. Based on their isoelectric points (pls), pH optima, and mutant analysis it appears that the leaf isozymes are different from those described from mature soybean seed. At least one leaf lipoxygenase appears to differ from those found in hypocotyls. The pls of the main bands of the three lea...
متن کاملSulfhydryl Groups in Proteins
Egg albumin in the native, unaltered state, does not give tests characteristic of sulfhydryl groups. When, however, this protein is treated in any one of several ways, such as by heat (8, 9, 17), ultraviolet irradiation (lo), shaking (lo), or by solution in urea or other amides (7), free sulfhydryl groups make their appearance. The amount of free -SH groups appearing in egg albumin through the ...
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Lipoxygenases are a class of non-heme iron dioxygenases which catalyze the hydroperoxidation of fatty acids for the biosynthesis of leukotrienes and lipoxins. The structure of the 839-residue soybean lipoxygenase-1 was used as a template to model human 5-, 12-, and 15-lipoxygenases. A distance-based algorithm for placing side chains in a low homology environment (only the four iron ligands were...
متن کاملAppearance of sulfhydryl groups during growth of Bacillus globigii.
The sensitivity of growing bacterial cells to destructive agents or influences is many times that of bacterial spores (Curran, 1952). Some of these agents act on sulfhydryl groups of proteins; on the other hand, sulfhydryl groups belong to the most sensitive groups in proteins and are vital for the function of many enzymes (Barron, 1951). The question may be raised whether the degree of resista...
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ژورنال
عنوان ژورنال: Bioscience, Biotechnology, and Biochemistry
سال: 1996
ISSN: 0916-8451,1347-6947
DOI: 10.1271/bbb.60.1229