Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters.

ABSTRACT: Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared from flour of wheat varieties representing a range in lipoxygenase activity, as well as in different mill streams and in different grain tissues. Higher lipoxygenase concentration was associated with an increased loss of free lutein and lutein mono-esters whereas lutein diesters appeared to be more resistant to degradation. Lutein degradation was reduced in the presence of a lipoxygenase inhibitor, when noodle sheets were heated to destroy enzyme activity or when pH

SUBMITTER: Mares DJ 

PROVIDER: S-EPMC8160724 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature