Home⇛The Philippine Journal of Biochemistry and Molecular Biology (PJBMB)⇛vol. 2 no. 1 (1979)

Cowpea Lipoxygenase: Part 1 Physiochemical Characterization

Truong Van Den | Leoncio C. Raymundo | Evelyn Mae T. Mendoza

 

Abstract:

Lipoxygenase (linoleate: oxygen oxidoreductase E.C.1.13.11.12) level was determined in ten varieties of cowpea, five varieties of soybean and six varieties of winged bean. Cowpea lipoxygenase specific activity was highest (205 -316 units/mg protein) as compared to that of winged bean (14 - 30 units/mg protein) and soybean (11 - 48 units/mg protein). Crude cowpea lipoxygenase was observed to have optimum activity at about pH 6.2 and 30 C. The apparent Km and substrate concentration at Vmax of this enzyme which follows Michaelis-Menten kinetics were 0.195 x 10-3 and 1.6 x 10-3 M, respectively. Lipoxygenase activity was located in 40 - 50 % and 50 - 60 % ammo­nium sulfate precipitates with 3 and 5 fold enrichment in said fractions. Disc gel electrophoresis followed by specific enzyme staining revealed four isozymes of cowpea lipoxygenase with a major isozyme of Rf = 0.21 - 0.27. The average molecular weight of this enzyme is 68,000 daltons as hown by Sephadex G-50 gel chromatography. The possible role of lipoxygenase in the formation of the strong beany flavor of cowpea is discussed.



References:

  1. Rockland, L.B., & Nishi, S. K. (1979). Tropical foods: Chemistry and nutrition (Vol. 2). In G. E. Inglett & G. Charalambans (Eds.), Academic Press (p. 656).
  2. Rachie, K. O. (1973). Potentials of field beans and other food legumes in Latin America. In D. Wall (Ed.), Centro Internacional de Agricultura Tropical (CIAT) (p. 123).
  3. Önayemi, O., & Potter, N. N. (1976). Preparation and properties of spaghetti-like products from soy-whey protein mixtures. Journal of Food Science, 41(1), 48.
  4. Okaka, J. C., & Potter, N. N. (1979). Physico-chemical as and functional properties of cowpea powders processed by different methods. Journal of Food Science, 44(4), 1235.
  5. Rackis, J. J., Sessa, D. J., & Honig, D. H. (1979). Flavor problems of vegetable protein products. Journal of the American Oil Chemists' Society, 56(3), 262.
  6. Davies, B. (1964). Discussion paper. Annals of the New York Academy of Sciences, 121(2), 404.
  7. Guss, P. L., Richardson, T., & Stahmann, M. A. (1967). Oxidation of various lipid substrates with flaxseed lipoxidase. Cereal Chemistry, 44(6), 607.
  8. Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193(1), 265–275.
  9. Ben-Aziz, A., Grossman, S., Ascarelli, I., & Budowski, P. (1970). Carotene-bleaching activity of alfalfa lipoxidase. Analytical Biochemistry, 34(1), 88.
  10. Institute of Plant Breeding. (1979). IPB Annual Report. University of the Philippines at Los Baños.
  11. Truong Van Den. (1980). Purification and isolation of mungbean lipoxygenase [Doctoral dissertation, University of the Philippines at Los Baños].
  12. Diel, E., & Stan, H. J. (1978). Purification and characterization of two lipoxygenase isoenzymes from cowpea. Planta, 142(3), 321.
  13. Scott, D. (1975). Enzymes in food processing. In G. Reed (Ed.), Academic Press (p. 232).
  14. Flurkey, W. H., Young, L. W., & Jen, J. J. (1978). Separation of potato lipoxygenase and peroxidase by hydrophobic chromatography. Journal of Agricultural and Food Chemistry, 26(6), 1474.
  15. Tappel, A. L. (1961). Autoxidation and antioxidation (Vol. 1). In W. O. Lundberg (Ed.), Interscience (p. 325).
  16. Erikson, C. E., Olsson, P. A., & Svensson, S. G. (1970). Denaturation of lipoxygenase by heat and chemical agents. Lipids, 5(4), 365.
  17. Sanders, T. H., Patter, H. E., & Singleton, J. A. (1975). Characterization of lipoxygenase from unroasted peanuts. Lipids, 10(11), 681.
  18. Grossman, S., Trop, M., Avtalion, R., & Pinsky, A. (1972). Lipoxygenase isoenzymes from alfalfa. Lipids, 7(7), 467.
  19. Flick, G. J., Jr., Burnette, F. S., Aung, L. H., Ory, R. L., & St. Angelo, A. J. (1978). Characterization of lipid oxidizing enzyme systems in peanuts. Journal of Agricultural and Food Chemistry, 26(4), 1000.
  20. Surrey, K. (1964). Spectrophotometric method for determination of lipoxidase activity. Plant Physiology, 39(1), 65.
  21. Yoon, S., & Klein, B. P. (1979). Some properties of pea lipoxygenase isoenzymes. Journal of Agricultural and Food Chemistry, 27(5), 955.
  22. Lulai, E. C., & Baker, C. W. (1976). Physicochemical characterization of barley lipoxygenase. Cereal Chemistry, 53(5), 777.
  23. Shastry, B. S., & Rao, M. R. R. (1975). Studies on rice bran lipoxygenase. Cereal Chemistry, 52(5), 597.
  24. Kalac, J. (1974). Lipolytic enzymes in oats. Chemical Abstracts, 80(5), Article 24128a.
  25. Eskin, N. A. M., & Henderson, H. M. (1974). Proceedings of the IV International Congress of Food Science and Technology (Vol. 1).

Tools


Copyright © 2026  KITE Digital Educational Solutions |  Exclusively distributed by CE-Logic