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Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

Author:
Janve, Bhaskar A., Yang, Wade, Marshall, Maurice R., Reyes‐De‐Corcuera, José I., Rababah, Taha M.
Source:
Journal of food science 2014 v.79 no.1 pp. C8
ISSN:
0022-1147
Subject:
Glycine max, polyacrylamide gel electrophoresis, linoleate 13S-lipoxygenase, quartz, soybeans, lighting, sodium dodecyl sulfate, protein degradation, ultraviolet radiation, liquid chromatography
Abstract:
This study investigated pulsed ultraviolet (PUV) illumination at different distances from the PUV source on soybean lipoxygenase (LOX) (0.4 mg/mL in 0.01 M Tris‐HCl buffer, pH 9) activity. Samples (5 mL) were illuminated for 1, 2, 4, 8, and 16 s at 3 distances 6, 8.5, and 11 cm from the PUV lamp's quartz window. The temperature of 33.5 ± 1.8°C was observed for the highest treatment time of 16 s at the shortest distance of 6 cm, and resulted in a 3.5 log reduction (99.95%) in initial LOX activity. Illumination time and distance from the lamp significantly (P ≤ 0.05) affected LOX inactivation. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was performed on treated LOX samples and further protein profile for treated LOX filtrate (≤10 kDa), was analyzed by reverse phase high‐performance liquid chromatography (RP‐HPLC). The protein profile analysis revealed that LOX protein degradation was influenced significantly (P ≤ 0.05) by PUV illumination time.
Agid:
619491