Lipid-modifying enzymes in oat and faba bean

Zhen Yang¹, Vieno Piironen¹, Anna-Maija Lampi¹

¹Division of Food Chemistry, Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland.

Food Research International (Ottawa, Ont.)

|September 7, 2017

Summary

Oat and faba bean enzymes like lipase, lipoxygenase (LOX), and peroxygenase (POX) contribute to off-flavors. Faba bean rapidly forms off-flavors via LOX, while oat requires autoxidation before POX activity leads to flavor changes.

Area of Science:

Food Chemistry
Biocatalysis
Plant Biochemistry

Background:

Lipid-derived off-flavors in food products are a significant concern.
Enzymatic activities, including lipase, lipoxygenase (LOX), and peroxygenase (POX), play crucial roles in lipid oxidation.
Understanding these enzymatic pathways in crops like oat and faba bean is essential for controlling flavor development.

Purpose of the Study:

To investigate and compare lipase, LOX, and POX activities in oat and faba bean.
To evaluate the potential of these enzymatic activities in generating lipid-derived off-flavors.
To elucidate the specific mechanisms of lipid oxidation in these crops.

Main Methods:

Spectroscopic assays were employed to measure lipase and LOX activities.
Peroxygenase (POX) activity was assessed by quantifying epoxide formation.
Ultra-high performance liquid chromatography (UHPLC) and gas chromatography-mass spectrometry (GC-MS) were utilized for epoxide and fatty acid derivative analysis.

Main Results:

Both oat and faba bean exhibited high lipase activity.
Faba bean showed significant LOX activity, catalyzing hydroperoxide formation, a precursor to off-flavors.
Oat possessed low LOX activity but high POX activity, converting hydroperoxides to epoxy and hydroxy fatty acids, while faba bean had low POX activity.

Conclusions:

Faba bean's high LOX activity facilitates rapid formation of volatile lipid oxidation products.
Oat's lipid oxidation is initiated by autoxidation due to low LOX, followed by POX activity contributing to off-flavors.
Differential enzymatic profiles in oat and faba bean dictate distinct pathways and rates of lipid-derived off-flavor generation.

Keywords:

Analysis of fatty acid epoxides Faba bean Lipase Lipoxygenase Oat Off-flavour Peroxygenase

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Lipid-modifying enzymes in oat and faba bean

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Background:

Purpose of the Study:

Main Methods:

Main Results:

Conclusions:

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