Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes

  title={Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes},
  author={Gordon E. Anthon and Diane M. Barrett},
Lipoxygenase (LOX) and hydroperoxytrienoic acid lyase (HPL) activities were determined in tomato juice from four cultivars of processing tomatoes. Large differences in total activity levels were found between different cultivars. Thermal inactivation kinetics of these two enzymes were determined for two cultivars used in cold break processing. LOX inactivation did not follow simple first order kinetics. The data could be fitted by assuming that three isoforms of LOX are present. HPL… CONTINUE READING


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