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Cereal Chem 47:119 - 125.  |  VIEW ARTICLE
Inhibition of Durum Wheat Lipoxidase with L-Ascorbic Acid.

D. E. Walsh, V. L. Youngs, and K. A. Gilles. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Semolina from five pure durum wheat varieties was mixed with 0 to 200 p.p.m. L-ascorbic acid and processed into spaghetti. Spaghetti pigment content and color data showed that addition of L-ascorbic acid decreased the destruction of semolina pigments during processing and increased the yellowness of spaghetti. Moreover, the greatest color improvement appeared in samples from durum varieties showing high lipoxidase activity. Two separate enzyme kinetic studies were made and both showed L-ascorbic acid to be a fully competitive inhibitor of lipoxidase.

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