Lipoxygenase

Function

Lipoxygenase, also known as Lipoxidase, is present in oil seeds (particularly soybeans), in cereal grains and in other plant tissues. In the presence of oxygen, the enzyme oxidises unsaturated fatty acids, during which lipid hydroperoxides are produced.

Application

Lipoxygenase is used foremost as a baking enzyme:

• for the improvement of dough structure:
  through the oxidation of unsaturated fatty acids, lipid hydroperoxides are produced that subsequently react with specific components of the flour. The stability of the dough is thereby heightened, the tolerance of "rising" is enhanced and the volume of the baked goods increases.

• for the decolourisation of the dough:
  the lipid hydroperoxides that are produced oxidise the carotinoids that are present in the dough and convert them into colourless compounds. This blanching of the dough results in a very light-coloured breadcrumb that precisely is desired in the case of white bread or toast.

Gene technology

Lipoxygenase is obtained from soybean flour. Commonly, the enzyme also is manufactured with the aid of genetically modified bacteria (Escherichia coli). The gene for the enzyme was isolated from a pea. This preparation is used commercially in Europe.

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.