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LIPOXYGENASE FROM TOMATO FRUIT: PARTIAL PURIFICATION AND STUDY OF SOME PROPERTIES

โœ Scribed by JEAN-LOUIS BONNET; JEAN CROLJZET

Book ID
108802816
Publisher
Institute of Food Technologists
Year
1977
Tongue
English
Weight
400 KB
Volume
42
Category
Article
ISSN
0022-1147

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Partial purification and some properties
Partial purification and some properties of lipoxygenase fromSaccharomyces cerevisiae
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A partially purified lipoxygenase extract was obtained from the yeast Saccharomyces cerevisiae by precipitation with solid (NH4)SO4 at 20% to 80% saturation. The enzyme had two pH optima, at pH 8.0 and 10.0, with respective apparent K m values of 13 and 9.5 ฮผM. At both pH optima, the lipoxygenase de