EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

lipoxidase
lipoxygenase

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CAS Number: 9029-60-1
Other(deleted CASRN):205265-60-7
ECHA EC Number:232-853-1
FDA UNII: Search
MDL:MFCD00131527
Category:natural substances and extractives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Oxygenase, lip- 95%
Sigma-Aldrich: Sigma
For experimental / research use only.
Lipoxidase from Glycine max (soybean) Type I-B, lyophilized powder, ≥50,000 units/mg solid
sds
TCI AMERICA
For experimental / research use only.
Lipoxidase from Soybean
sds
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
natural substances and extractives
Recommendation for lipoxidase usage levels up to:
 not for fragrance use.
 
Recommendation for lipoxidase flavor usage levels up to:
 not for flavor use.
 
Safety References:
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):9029-60-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
Chemidplus:0009029601
 
References:
Pubchem (sid):135321828
 
Other Information:
HMDB (The Human Metabolome Database):Search
FooDB:FDB005596
Export Tariff Code:3507.90.7000
VCF-Online:VCF Volatile Compounds in Food
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 lipoxidase
Search PMC Picture
 soybean plant
Search Trop Picture
 
Synonyms:
 lipoperoxidase
 lipoxygenase
soybean lipoxygenase
 oxygenase, lip-
 

Articles:

PubMed:Rare allele of HvLox-1 associated with lipoxygenase activity in barley (Hordeum vulgare L.).
PubMed:Selection and molecular characterization of a lipoxygenase-free soybean mutant line induced by gamma irradiation.
PubMed:Formation of 1-octen-3-ol from Aspergillus flavus conidia is accelerated after disruption of cells independently of Ppo oxygenases, and is not a main cause of inhibition of germination.
PubMed:Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase.
PubMed:Synthesis of 9-oxononanoic acid, a precursor for biopolymers.
PubMed:Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed:Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh.
PubMed:Molecular sequence variations of the lipoxygenase-2 gene in soybean.
PubMed:Bioconversion of car-3-ene by a dioxygenase of Pleurotus sapidus.
PubMed:Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating.
PubMed:Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
PubMed:Reduction of off-flavor generation in soybean homogenates: a mathematical model.
PubMed:Molecular basis of seed lipoxygenase null traits in soybean line OX948.
PubMed:Invited review: Annatto usage and bleaching in dairy foods.
PubMed:Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
PubMed:Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.
PubMed:Expression profiling of various genes during the fruit development and ripening of mango.
PubMed:Development of a screening system for the evaluation of soybean volatiles.
PubMed:Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
PubMed:The lipoxygenase gene family: a genomic fossil of shared polyploidy between Glycine max and Medicago truncatula.
PubMed:The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
PubMed:Loss of ripening capacity of pawpaw fruit with extended cold storage.
PubMed:Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
PubMed:Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
PubMed:A soybean cultivar lacking lipoxygenase 2 and 3 has similar calcium bioavailability to a commercial variety despite higher calcium absorption inhibitors.
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:Zinc and iron bioavailability of genetically modified soybeans in rats.
PubMed:Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.
PubMed:Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
PubMed:Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed:Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position.
PubMed:Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash.
PubMed:Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
PubMed:A simple and efficient system for green note compound biogenesis by use of certain lipoxygenase and hydroperoxide lyase sources.
PubMed:Identification of a specific isoform of tomato lipoxygenase (TomloxC) involved in the generation of fatty acid-derived flavor compounds.
PubMed:Commercial scale pulsed electric field processing of tomato juice.
PubMed:Specific fluctuations in the composition of lipoxygenase- and glycosidase-generated flavors in some cultivated teas of Assam.
PubMed:Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
PubMed:Effect of overexpression of fatty acid 9-hydroperoxide lyase in tomatoes (Lycopersicon esculentum Mill.).
PubMed:Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).
PubMed:Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes.
PubMed:Effect of high-pressure treatment on lipoxygenase activity.
PubMed:Antioxidant activity of selected Indian spices.
PubMed:Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor.
PubMed:Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds.
PubMed:The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.
PubMed:Soybean protein flavor components: a review.
 
Notes:
an enzyme of the oxidoreductase class primarily found in plants. it catalyzes reactions between linoleate and other fatty acids and oxygen to form hydroperoxy-fatty acid derivatives.
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