Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light |
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| Authors: | Bhaskar A Janve Wade Yang Maurice R Marshall José I Reyes‐De‐Corcuera Taha M Rababah |
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| Affiliation: | 1. Dept. of Food Science and Human Nutrition, Univ. of Florida, , Gainesville, FL, 32611 U.S.A.;2. Citrus Research and Education Center, Univ. of Florida, 700 Experiment Station Rd, , Lake Alfred, FL, 33850 U.S.A.;3. Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, , Irbid, 22110 Jordan |
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| Abstract: | This study investigated pulsed ultraviolet (PUV) illumination at different distances from the PUV source on soybean lipoxygenase (LOX) (0.4 mg/mL in 0.01 M Tris‐HCl buffer, pH 9) activity. Samples (5 mL) were illuminated for 1, 2, 4, 8, and 16 s at 3 distances 6, 8.5, and 11 cm from the PUV lamp's quartz window. The temperature of 33.5 ± 1.8°C was observed for the highest treatment time of 16 s at the shortest distance of 6 cm, and resulted in a 3.5 log reduction (99.95%) in initial LOX activity. Illumination time and distance from the lamp significantly (P ≤ 0.05) affected LOX inactivation. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was performed on treated LOX samples and further protein profile for treated LOX filtrate (≤10 kDa), was analyzed by reverse phase high‐performance liquid chromatography (RP‐HPLC). The protein profile analysis revealed that LOX protein degradation was influenced significantly (P ≤ 0.05) by PUV illumination time. |
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| Keywords: | enzyme inactivation lipoxygenase nonthermal pulsed ultraviolet (PUV) sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) |
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