Abstract:

Lipoxygenase has been considered one of the most critical enzymes in lipid degradation, and it has positive or
adverse impact on nutrients in foods. In this study, the cultivar “HUAYU 30” was used to establish a lipoxygenase activity
assay system for peanuts. The optimal reaction conditions were determined as 32 ℃, pH 6.8 and 0.10 mol/L phosphate buffer
by single factor experiments. Under these conditions, the change in lipoxygenase activity during peanut germination was
studied. The results showed that lipoxygenase activity was the highest after germination for 36 h, and then decreased with a
slight fluctuation during peanut germination. The lipoxygenase activity in embryo was lower than in cotyledon, but they both
showed the same trend as the whole peanut.

Key words: peanut, germination, lipoxygenase