Improved Method for Measuring Lipoxygenase Activity in Barley and Malt

Literature cited

• Bergstrøm, S.; Holman, R. T. Total Conjugation of Linoleic Acid in Oxidation with Lipoxidase. Nature. 1948, 161, 55. DOI: 10.1038/161055a0.
   Web of Science ®Google Scholar
• Feussner, I.; Wasternack, C. The Lipoxygenase Pathway. Ann. Rev. Plant Biol. 2002, 3, 275–297. DOI: 10.1146/annurev.arplant.53.100301.135248.
   Web of Science ®Google Scholar
• Drost, B. W.; van den Berg, R.; Freijee, F. J. M.; van der Velde, E. D.; Hollemans, M. Flavor Stability. J. Am. Soc. Brew. Chem. 1990, 48, 124–131.
   Google Scholar
• Liégeois, C.; Meurens, N.; Badot, C.; Collin, S. Release of Deuterated [E]-2-Nonenal during Beer Aging from Labeled Precursors Synthesized before Boiling. J. Agric. Food Chem. 2002, 50, 7634–7638. DOI: 10.1021/jf020617v.
   PubMed Web of Science ®Google Scholar
• Malfliet, S.; van Opstaele, F.; de Clippeleer, J.; Syryn, E.; Goiris, K.; de Cooman, L.; Aerts, G. Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing. J. Inst. Brew. 2008, 114, 180–192. DOI: 10.1002/j.2050-0416.2008.tb00324.x.
   Web of Science ®Google Scholar
• Minor, W.; Steczko, J.; Stec, B.; Otwinowski, Z.; Bolin, J. T.; Rick, W.; Axelrod, B. Crystal Structure of Soybean Lipoxygenase – 1 at 1.4 Å Resolution. Biochemistry. 1996, 35, 10687–10701. DOI: 10.1021/bi960576u.
   PubMed Web of Science ®Google Scholar
• Tomchick, D. R.; Phan, P.; Cymborowski, M.; Minor, W.; Holman, T. R. Structural and Functional Characterization of Second-Coordination Sphere Mutants of Soybean Lipoxygenase-1. Biochemistry. 2001, 40, 7509–7517. DOI: 10.1021/bi002893d.
   PubMed Web of Science ®Google Scholar
• Andreou, A.; Feussner, I. Lipoxygenases: Structure and Reaction Mechanism. Phytochemistry. 2009, 70, 1504–1510. DOI:10.1016/j.phytochem.2009.05.008.
   PubMed Web of Science ®Google Scholar
• Glickman, M. H.; Klinman, J. P. Nature of Rate-Limiting Steps in the Soybean Lipoxygenase-1 Reaction. Biochemistry. 1995, 34, 14077–14092. DOI: 10.1021/bi00043a013.
   PubMed Web of Science ®Google Scholar
• Ivanov, I.; Heydeck, D.; Hofheinz, K.; Roffeis, J.; O'Donell, V.B.; Kuhn, H.; Walther, M. Molecular Enzymology of Lipoxygenases. Arch. Biochem. Biophys. 2010, 503, 161–174. DOI: 10.1016/j.abb.2010.08.016.
   PubMed Web of Science ®Google Scholar
• Franke, W.; Frehse, H. Zur Autooxidation der ungesättigten Fettsäuren VI. Über die Lipoxidase der Gramineen, im besonderen der Gerste. Hoppe-Seylers Z. für Physiol. Chemie. 1953, 295, 333–349. DOI: 10.1515/bchm2.1953.295.1.333.
   Google Scholar
• Baxter, E. D. Lipoxidases in Malting and Mashing. J. Inst. Brew. 1982, 88, 390–396. DOI: 10.1002/j.2050-0416.1982.tb04130.x.
   Web of Science ®Google Scholar
• Coghe, S.; Vanderhaegen, B.; Pelgrims, B.; Basteyns, A.-V.; Delvaux, F. R. Characterization of Dark Speciality Malts: New Insight in Color Evaluation and Pro- and Antioxidative Activity. J. Am. Soc. Brew. Chem. 2003, 61, 125–132.
   Web of Science ®Google Scholar
• Kaukovirta-Norja, A.; Laasko, S. Lipolytic and Oxidative Changes of Barley Lipids during Malting and Mashing. J. Inst. Brew. 1993, 99, 395–403. DOI: 10.1002/j.2050-0416.1993.tb01179.x.
   Web of Science ®Google Scholar
• Kobayashi, N.; Kaneda, H.; Kano, Y.; Koshino, S. Behavior of Lipid Hydroperoxides during Mashing. J. Am. Soc. Brew. Chem. 1994, 52, 141–145.
   Web of Science ®Google Scholar
• Li, Y.; Schwarz, P.B. Use of a Ferrous Oxidation — Xylenol Orange (FOX) Assay to Determine the Lipoxygenase Activity in Barley and Malt. J. Am. Soc. Brew. Chem. 2012, 70, 287–289.
   Web of Science ®Google Scholar
• Schwarz, P. B.; Pyler, R. R. Lipoxygenase and Hydroperoxid Activity of Malting Barley. J. Am. Soc. Brew. Chem. 1984, 42, 47–53.
   Google Scholar
• van Aarle, P. G. M.; de Barse, M. J.; Veldink, G. A.; Vliegenthart, J. F. G. Purification of an Lipoxygenase from Ungerminated Barley: Characterization and Product Formation. FEBS Letters. 1991, 280, 159–162. DOI: 10.1016/0014-5793(91)80227-T.
   Web of Science ®Google Scholar
• Yabuuchi, S.; Amaha, M. Partial Purification and Characterization of Lipoxygenase from Grains of Hordeum distichum. Phytochemistry. 1975, 14, 2569–2572. DOI: 10.1016/0031-9422(75)85226-5.
   Web of Science ®Google Scholar
• Yang, G.; Schwarz, P. B. Activity of Lipoxygenase Isoenzymes during Malting and Mashing. J. Am. Soc. Brew. Chem. 1995, 53, 45–49.
   Web of Science ®Google Scholar
• Yu, J.; Huang, S.; Dong, J.; Fun, W.; Huang, S.; Liu, J.; Chang, Z.; Tian, Y.; Hao, J.; Hu, S. The Influence of LOX-less Barley Malt on the Flavour Stability of Wort and Beer. J. Inst. Brew. 2014, 120, 93–98. DOI: 10.1002/jib.122.
   Web of Science ®Google Scholar
• Bradford, M. A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein_Dye Binding. Anal. Biochem. 1976, 72, 248–254. DOI:10.1016/0003-2697(76)90527-3.
   PubMed Web of Science ®Google Scholar
• Surrey, K. Spectrophotometric Method for Determination of Lipoxidase Activity. Plant Physiology. 1964, 39, 65–70. DOI: 10.1104/pp.39.1.65.
   PubMed Web of Science ®Google Scholar
• Tappel, A. L.; Lundberg, W. O.; Boyer, P. D. Effect of Temperature and Antioxidants upon the Lipoxidase-Catalyzed Oxidation of Sodium Linoleate. Archiv. Biochem. Biophys. 1953, 42, 293–304. DOI: 10.1016/0003-9861(53)90359-2.
   PubMed Web of Science ®Google Scholar