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Cereal Chem 44:607 - 610.  |  VIEW ARTICLE
The Oxidation-Reduction Enzymes of Wheat. III. Isoenzymes of Lipoxidase in Wheat Fractions and Soybean.

P. L. Guss, T. Richardson, and M. A. Stahmann. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Crude aqueous extracts from wheat milling fractions, soybeans, and mung beans, in addition to a commercially purified soybean lipoxidase, were subjected to electrophoresis on polyacrylamide gels. A specific staining procedure involving incubation of gels containing 0.5% soluble starch with linoleate substrate, followed by treatment of the gel with acidic potassium iodide, revealed lipoxidase as brown to blue bands. Mung beans and purified commercial soybean lipoxidase each showed one band. Break shorts, reduction shorts, red dog, and flour from Selkirk, Lee, Bison, and Triumph varieties of wheat showed two major bands; the break shorts of Selkirk and Lee also showed two minor bands with lower Rf values. Crude aqueous extracts of soybean showed four bands that stained positive for lipoxidase.

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