Investigation on isolated and purified lipoxygenase from avocado in the presence of linolenic acid
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2015-01-01
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Abstract
Lipoxygenase (LOX) is an enzyme that is found in many plants and animals, which catalyses the oxygenation of polyunsaturated fatty acids (PUFA) to form fatty acid hydroperoxides. Linoleic and linolenic acid are the major polyunsaturated fatty acids in plant tissues, and insertion of the oxygen takes place at either the 9th or the 13th position to generate the corresponding 9- or 13-hydroperoxides. Characterization of avocado LOX offers the potential of increasing scientific knowledge that can aid in the establishment of optimum processing and storage conditions at which the detrimental effects of this enzyme are minimized, preventing product organoleptic changes and nutritional quality losses. The determination of other catalytic properties of avocado LOX such as the ability to co-oxidize carotenoids may also help to promote the use of the avocado enzyme as a bleaching agent in the food industry. In the laboratory, lipoxygenase from avocado was isolated, purified and characterized. After processing of the results from the experiments, the value for the enzyme activity is 60.7287 U/ml in the presence of a substrate at concentration of 3 mM. pH and temperature optimums are 6,5 and 40 oC. The kinetic parameters obtained in coordinates Lineweaver-Burk at different concentrations of substrate, have values as follows: 0.0248.10<sup>-6</sup> M; Vmax = 0.745. 10<sup>-6</sup> M/mg min.