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Lipoxygenase

Lipoxygenase. An enzyme (q.v.) that belongs to the group of oxidoreductases (q.v.) that catalyze the coupled oxidation (q.v.) by atmospheric oxygen of the yellow carotene (q.v.) pigments of flour and of unsaturated fatty acids (q.v.), thereby producing a bleaching (q.v.) effect. Its use in breadmaking, mainly in the form of enzymatically-active soybean flour (q.v.), brightens the crumb color (q.v.) of white bread (q.v.).