The purification of soya lipoxidase

Cameron, Mary Davidson (1957) The purification of soya lipoxidase. PhD thesis, University of Glasgow.

Abstract

During a study of the oxygen uptake of wheat-flour doughs, it was found difficult to distinguish between reactions catalysed by lipoxidase and similar reactions catalysed by haematin compounds. All these systems are capable of catalysing the oxidation of unsaturated fats and may also cause secondary bleaching of carotenoids and other pigments. Valid comparisons between the two systems required the preparation of lipoxidase in a purified form and this jpurification was the purpose of the present work. The isolation of lipoxidase has been achieved in only one recorded case, by a complex combination of precipitive and electrophoretic methods. This thesis describos the application of the use of ethanol as a precipitant in a purification procedure for lipoxidase. A study of precipitation conditions is reported, and arising from the data obtained, routes of separation are described on an experimental basis. From these studies and the experience accumulated a simple procedure for obtaining a useful degree of concentration of the enzyme is described. The procedure calls for experimental arrangements to permit working at controlled temperatures between 0

• Item Type: Thesis (PhD)
• Qualification Level: Doctoral
• Additional Information: Adviser: John Hawthorn
• Keywords: Food science
• Date of Award: 1957
• Depositing User: Enlighten Team
• Unique ID: glathesis:1957-72690
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 11 Jun 2019 11:06
• Last Modified: 11 Jun 2019 11:06
• URI: https://theses.gla.ac.uk/id/eprint/72690