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ABSTRACT

A polarographic assay was adapted to measure lipoxygenase activity in homogenized vegetable tissue. The method was verified using ground green beans. Km value, pH optimum, and rate of thermal inactivation of lipoxygenase were measured in macerated green bean seed samples and compared with published values. In general our results using homogenized samples were similar to published reports for purified green bean lipoxygenase. We observed that ionic strength, pH, and dibasic phosphate concentration must be properly controlled in the assay of lipoxygenase.