Role of lipoxygenase in the determination of wheat grain quality
β Scribed by M. D. Permyakova; V. A. Trufanov; T. A. Pshenichnikova; M. F. Ermakova
- Book ID
- 110152091
- Publisher
- SP MAIK Nauka/Interperiodica
- Year
- 2010
- Tongue
- English
- Weight
- 138 KB
- Volume
- 46
- Category
- Article
- ISSN
- 0003-6838
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## Abstract The enzyme lipoxygenase has a number of functions in breadmaking. Although white salted noodles are a staple food in various countries, the significance and potential of lipoxygenase in noodlemaking are less well understood. In these products a bright, uniform appearance is particularly
Lipoxygenases (LOXs) form a heterogeneous family of lipid-peroxidizing enzymes, and several LOX-isoforms (12/15-LOX, 5-LOX) have been implicated in atherogenesis. However, the precise role of these enzymes is still a matter of discussion. 12/15-LOXs are capable of oxidizing lipoproteins (low-density