A family of iron-containing enzymes that catalyse the dioxygenation of polyunsaturated fatty acids in lipids containing a cis,cis-1,4- pentadiene structure.
An enzyme that is naturally produced within its seeds (soybeans) by the soybean plant (botanical name Glycine max (L.) Merrill). In the presence of heat and moisture, lipoxygenase enzyme catalyzes a chemical reaction in which objectionable “beany” (rancid) flavor is produced from certain components of the soybean. That “beany” flavor decreases the suitability of resultant soybean raw materials for manufacture of human foods.
Prevention of the reactions that create the “beany” flavor can be accomplished via heat denaturation (of lipoxygenase present in the soybeans) or via creation of soybeans that do not contain any lipoxygenase (known as “LOX null” soybeans). Lipoxygenase enzyme also catalyzes a reaction in which certain volatile chemicals are produced that inhibit growth of any Aspergillusflavus.