ACTIVITY AND STABILITY OF LIPOXYGENASE FROM SUNFLOWER AND PUMPKIN SEEDS IN RELATION TO EXTRACTION MIXTURES USED

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line

ACTIVITY AND STABILITY OF LIPOXYGENASE FROM SUNFLOWER AND PUMPKIN SEEDS IN RELATION TO EXTRACTION MIXTURES USED

Ewa Kubicka

,

Lucjan Jędrychowski

Publication date: 1998-09-30

Pol. J. Food Nutr. Sci. 1998;48(3):423-430

KEYWORDS

enzyme extraction

lipoxygenase stability

sunflower seeds

ABSTRACT

In the present work the influence of extraction mixture employed on the specific activity and stability of lipoxygenase from sunflower and pumpkin seeds was tested. It was shown that the best extraction mixture employed in the extraction of lipoxygenase from sunflower and pumpkin seeds is 0.2 mol/L phosphatic buffer at pH 7.0 with addition of 0.01 mol/L Na₂S₂O₅and 1 g/100 mL Triton X-100.

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