College of Agricultural and Home Economics Research Canter, Washington State University, Project No. 0786.
Measurement of Lipoxygenase Activity in Homogenized Green Bean Tissue
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 719–721, May 1991
How to Cite
ZHANG, Q., CAVALIERI, R. P., POWERS, J. R. and WU, J. (1991), Measurement of Lipoxygenase Activity in Homogenized Green Bean Tissue. Journal of Food Science, 56: 719–721. doi: 10.1111/j.1365-2621.1991.tb05365.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/31/90; revised 10/30/90; accepted 11/30/90.
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.