Separation, Purification and Identification of Lipoxygenase from Silver Carp Muscle

doi:10.7506/spkx1002-6630-201023036

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 157-159.doi: 10.7506/spkx1002-6630-201023036

• Bioengineering • Previous Articles Next Articles

Separation, Purification and Identification of Lipoxygenase from Silver Carp Muscle

WANG Wei-dong1,2，YANG Wan-gen1,2，FU Xiang-jin2,3,*

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China；
2. State Key Labarotory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ；
3. School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China

Received:2010-03-23 Online:2010-12-15 Published:2010-12-29
Contact: FU Xiang-jin E-mail:yangtzfu@yahoo.com.cn

Abstract

Abstract:

The separation and purification of lipoxygenase (LOX) from silver carp muscle were achieved by using ammonium sulfate precipitation and subsequent hydroxylapatite column chromatographic fractionation. Besides, the oxidation products of arachidonic acid under the catalysis of this enzyme were analyzed by reversed-phase HPLC (RP-HPLC) with the aim of identification, and its substrate specificity was also explored. Arachidonic acid was mainly transformed into 12-hydroxyeicosatetraenoic acid (12-HETE) under the catalysis of the LOX enzyme, suggesting that the main type of LOX in silver carp muscle is 12-LOX. Furthermore, the optimal substrate for this enzyme was linolenic acid.

Key words: silver carp, lipoxygenase, purification, identification, RP-HPLC

CLC Number:

TS251.5

WANG Wei-dong1,2，YANG Wan-gen1,2，FU Xiang-jin2,3,*. Separation, Purification and Identification of Lipoxygenase from Silver Carp Muscle[J]. FOOD SCIENCE, 2010, 31(23): 157-159.

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Separation, Purification and Identification of Lipoxygenase from Silver Carp Muscle

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