Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.
Mung bean was investigated as a novel source of lipoxygenase in the natural production of the green-note aroma compound hexanal. Lipoxygenase extracted from mung bean catalyzed the oxidative reaction of linoleic acid, after which the intermediate hydroperoxide compound was split via green bell pepper hydroperoxide lyase to produce hexanal. In comparison to soybean lipoxygenase, mung bean lipoxygenase was found to be a good substitute as it produced 15.4 mM (76% yield) hexanal while soybean gave 60% yield. The mung bean pH profile comprised a wide peak (optimum pH 6.5) representing lipoxygenase-2 and lipoxygenase-3 isozymes, whereas two narrower peaks representing lipoxygenase-1 and lipoxygenase-2/3 isozymes were observed for soybean (optimum pH 10). Extraction at pH 4.5 was preferred, at which specific lipoxygenase activity was also the highest.
Chow
Yvonne
Y
Institute of Chemical & Engineering Sciences, Jurong Island, Singapore. Yvonne_chow@ices.a-star.edu.sg
Liew
Tze Huey
TH
Keh
Hui Hui
HH
Ko
Amy
A
Puah
Sze Min
SM
Nguyen
Thi Bich Van
TB
Zaman
Nurulhida Binte Gul
NB
Wu
Jinchuan
J
Talukder
Md Mahabubur Rahman
MM
Choi
Won Jae
WJ
D000447:Aldehydes / Q000737:chemistry / Q000378:metabolism*; D007887:Fabaceae / Q000201:enzymology*; D006591:Hexobarbital / Q000737:chemistry / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007527:Isoenzymes / Q000378:metabolism; D008084:Lipoxygenase / Q000378:metabolism*; D015394:Molecular Structure
D000447:Aldehydes; D007527:Isoenzymes; C010463:n-hexanal; D006591:Hexobarbital; C095864:lipoxygenase 3; D008084:Lipoxygenase