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Published on: November 17, 2011
Characterization of lipoxygenase isoforms in olive callus cultures
1School of Biosciences, Cardiff University, P.O. Box 911, Cardiff CF10 3US, UK.
Biochemical Society Transactions
|February 15, 2001
Abstract:
Lipoxygenase activity is critical for the development of flavours and aromas in olive oils. We have partly purified isoforms of molecular mass 95 kDa that have activity against linoleic or alpha-linolenic acids by a simple procedure from olive callus cultures.
