Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris
Author(s)
Date Issued
2021
Type
article
Journal
Abstract
Lipoxygenase (LOX, E.C. 1.13.11.12), among its various roles, catalyzes the degradation
of polyunsaturated fatty acids and it is considered to be one of the main causes
of undesirable off-flavor developments in legumes. The role of LOX in postharvest
physiology is particularly significant in seeds with high values of lipoxygenase and
linoleic acid levels. This research aimed to study the biochemical properties of the
LOX extracted from green pea (Pisum sativum L. var. Léda, Zeusz, Zsuzsi), dry pea
(Pisum sativum L. var. Hanka, Irina, Lutra), and lentil (Lens culinaris L., var. Pinklevi,
Rézi, Castelluccio), using linoleic acid as a substrate. The raw extracts showed different
catalytic properties, with dry pea (var. Irina) that expressed the highest LOX
activity, while lentil (var. Pinklevi) expressed the lowest activity. To complete the biochemical
characterization of the crude LOX extracts, their optimal pH and temperature
were also examined. The highest value of lipoxygenase activity in the pH range
6–7 was measured in all legumes. The optimal temperature for all extracts fell within
the range of 30–60°C given the nutritional importance of legumes. This study will
serve as a basis for further detailed investigation of the legumes LOX activity and its
roles in food products related to legumes.
Practical applications
This study investigated the biochemical properties of lipoxygenase (LOX) extracted
from different varieties of lentil and pea, the two important leguminous crops serving
as the main protein source for the population of humans worldwide. The biochemical
properties of LOX extracted from legumes showed large differences in terms of
kinetic properties. The results of this study revealed that the use of lipoxygenase can
be a suitable index for managing stabilization techniques of lentil and pea, in order to
inhibit the lipid oxidation in grain legume without compromising its nutritional value.
Subjects