Partial characterization of lentil seed lipoxygenases and their impact in wheat (Triticum aestivum L.) bread making

Hayward, Stefan (2017-03)

Thesis (PhD)--Stellenbosch University, 2017.

Thesis

ENGLISH ABSTRACT: This study describes: 1. The evaluation of lentil seed flour as an alternative for soybean seed flour; as a source of lipoxygenase during the making of white bread. 2. The development of efficient, and reproducible methods for the purification of lentil seed lipoxygenase from flour. 3. An evaluation of the current methods for the quantification of products from lipoxygenase-catalyzed reactions, and the adaptation of these methods to enable high-throughput screening and kinetic analysis of lipoxygenase. 4. The kinetic and molecular characterization of lentil seed lipoxygenase with specific mention to the down-stream implications when used in the bread-making process. 5. The application of lentil seed extracts, and purified enzyme solutions in baking trials.

AFRIKAANSE OPSOMMING: Hierdie studie beskryf: 1. Die evaluering van lensie saad meel as ‘n alternatief vir sojaboon saad meel as bron van lipoksigenase tydens die bak van wit brood. 2. Die ontwikkeling van effektiewe, en herhaalbare metodes vir die suiwering van lensie saad lipoksigenase vanuit meel. 3. ‘n Evaluering van die huidig-beskikbare metodes vir die kwantifisering van produkte afkomstig vanaf lipokigenase-gekataliseerde reaksies, en die aanpassing van hierdie metodes om hoe-deurset aktiwiteitsbepaling, en kinetiese karakterisering van lipoksigenase moontlik te maak. 4. Die molekulêre, en kinetiese karakterisering van lensie saad lipoksigenase met spesifieke melding van die implikasies van die gebruik van lipoksigenase tydens die bak-proses. 5. Die gebruik van lensie saad ekstrakte, en gesuiwerde ensiem oplossing in bak proewe.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/100936
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