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Updated: Nov 24, 2025

Cellular Lipid Extraction for Targeted Stable Isotope Dilution Liquid Chromatography-Mass Spectrometry Analysis

Cellular Lipid Extraction for Targeted Stable Isotope Dilution Liquid Chromatography-Mass Spectrometry Analysis

Published on: November 17, 2011

Lipoxygenases: From Isolation to Application.

Stefan Hayward¹, Tertius Cilliers¹, Pieter Swart¹

¹Dept. of Biochemistry, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.

Comprehensive Reviews in Food Science and Food Safety

|December 29, 2020

Summary

This summary is machine-generated.

Lipoxygenase enzymes improve white bread quality by enhancing dough properties and acting as bleaching agents. This review details their molecular enzymology and baking applications.

Keywords:

food additives food chemistry lipid peroxidation lipoxygenase rheological properties

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Area of Science:

Food Science
Enzymology
Biochemistry

Background:

Lipoxygenase (LOX) enzymes improve white bread quality through cooxidation reactions.
LOX enhances dough mixing tolerance, rheology, and acts as a bleaching agent.
The precise catalytic mechanisms and applications in baking require further elucidation.

Purpose of the Study:

To review the molecular enzymology of lipoxygenases.
To consolidate knowledge on lipoxygenase applications in the baking industry.
To bridge the gap between LOX molecular mechanisms and their practical use in bread production.

Main Methods:

Literature review focusing on lipoxygenase extraction and molecular characterization.
Analysis of studies on lipoxygenase applications in baking.
Synthesis of information on LOX catalytic mechanisms and dough interactions.

Main Results:

Lipoxygenase enzymes are crucial for improving dough rheology and bread quality.
Cooxidation of gluten proteins and carotenoids by LOX underlies its functional effects.
Extraction and characterization methods for LOX are diverse, with varying industrial applicability.

Conclusions:

A comprehensive understanding of lipoxygenase molecular enzymology is essential for optimizing its use in baking.
Further research into LOX mechanisms can lead to improved bread production processes.
This review provides a unified perspective on lipoxygenase science and its industrial relevance.