title: Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.
abstract: 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.
authors: Institute of Chemical & Engineering Sciences, Jurong Island, Singapore. Yvonne_chow@ices.a-star.edu.sg
authors: Yvonne
authors: Y
authors: Chow
authors: Tze Huey
authors: TH
authors: Liew
authors: Hui Hui
authors: HH
authors: Keh
authors: Amy
authors: A
authors: Ko
authors: Sze Min
authors: SM
authors: Puah
authors: Thi Bich Van
authors: TB
authors: Nguyen
authors: Nurulhida Binte Gul
authors: NB
authors: Zaman
authors: Jinchuan
authors: J
authors: Wu
authors: Md Mahabubur Rahman
authors: MM
authors: Talukder
authors: Won Jae
authors: WJ
authors: Choi
mesh_terms: 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
chemical_list: D000447:Aldehydes; D007527:Isoenzymes; C010463:n-hexanal; D006591:Hexobarbital; C095864:lipoxygenase 3; D008084:Lipoxygenase