Based on their observations that the lipoxidase-catalyzed oxidation of linoleate, like autoxidation, gave primarily conjugated diene peroxides (1,2) and caused a coupled oxidation of some easily oxidizable substances, such as carotenoids (3) and antioxidants (4), Bergstrom and Holman proposed a reaction mechanism for lipoxidase catalysis. They suggested (4) that lipoxidase could cause initiatio...

Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during ...

GOVERNMENT restrictions forbidding the use of soybean flour in sausage or other meat used in interstate commerce is based on the lack of a reliable test for the quantitative determination of soy-bean protein in such meat. The nutritional value of soy-bean is not questioned. At the present time no strictly chemical method of assay has proven reliable. We have recently obtained accurate quantitat...

Liposomes were incubated with an extract of human plantar stratum corneum. The liposomal lipids were hydrolysed, if composed of soy-bean phosphatidylcholine or phosphatidylglycerol. Rigid lipids were not degraded. The temperature optimum of the hydrolysis was between 30-35degC. CaCl enhanced, while EDTA reduced the rate of hydrolysis, indicating that the hydrolysis is due to a phospholipase A(2).

Liposomes were incubated with an extract of human plantar stratum corneum. The liposomal lipids were hydrolysed, if composed of soy-bean phosphatidylcholine or phosphatidylglycerol. Rigid lipids were not degraded. The temperature optimum of the hydrolysis was between 30-35°C. CaCl2 enhanced, while EDTA reduced the rate of hydrolysis, indicating that the hydrolysis is due to a phospholipase A2.

Earlier work showed that the nutritive value of casein was decreased by dry heat and that the addition of lysine restored its nutritive value (1). The lysine was not damaged materially by the heat treatment, since analyses of acid hydrolysates of heated casein with lysine decarboxylase (2) and chemical isolation as the picrate (3) showed no decrease in the lysine content. Eldred and Rodney (2),...