Factors promoting the formation of nonhydratable soybean phosphatides

List, G. R.; Mounts, T. L.; Lanser, A. C.

doi:10.1007/bf02540945

Cited by 45 publications

(49 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The PLDA found by Tosi et al was 150 times the PLDA found by List et al In their works, List et al (1990, 1992 applied the method of extracting the enzyme from the soybean original matrix according to a modification of the method proposed by Nakayama et al (1981) to extract the PLD from white cabbage.…”

Section: Soybean Phospholipase D Activity Determination a Comparisonmentioning

confidence: 86%

“…Discrepancies in the values of PLD activity (PLDA) arise from comparing the results obtained by List et al (1990List et al ( , 1992 and by Tosi et al (1999). The PLDA found by Tosi et al was 150 times the PLDA found by List et al In their works, List et al (1990, 1992 applied the method of extracting the enzyme from the soybean original matrix according to a modification of the method proposed by Nakayama et al (1981) to extract the PLD from white cabbage.…”

Section: Soybean Phospholipase D Activity Determination a Comparisonmentioning

confidence: 99%

See 1 more Smart Citation

Soybean phospholipase D activity determination. A comparison of two methods

2007

View full text Add to dashboard Cite

RESUMENFosfolipasa D en soja. Comparación de la actividad determinada por dos métodos.Se evaluaron dos métodos para determinar la actividad de la fosfolipasa D en soja debido a que existe discrepancia entre los resultados publicados. Un método se basa en la extracción de la enzima de la harina resultante de la molienda del grano de soja entero, cuantificando la actividad sobre el extracto. En el otro método, la cuantificación se realiza sobre la harina del grano entero molido, sin extraer la enzima. En el método de extracción se optimizaron tanto el tiempo como el número de extracciones. Los mayores valores de actividad de la fosfolipasa D se obtuvieron por el método sin extracción de la enzima. Este método es más simple, exige menos tiempo de ejecución y las condiciones del medio en que actúa la fosfolipasa D se asemejan a las condiciones encontradas en la industria aceitera. PALABRAS-CLAVE: Actividad de la fosfolipasa D -Fosfátidos hidratables -Fosfátidos no hidratables -Fosfolipasa D -Soja SUMMARY Soybean phospholipase D activity determination. A comparison of two methods.Due to a discrepancy between previously published results, two methods to determine the soybean phospholipase D activity were evaluated. One method is based on the extraction of the enzyme from whole soybean flour, quantifying the enzyme activity on the extract. The other method quantifies the enzymatic activity on whole soybean flour without enzyme extraction. In the extraction-based-method, both the extraction time and the number of extractions were optimized. The highest phospholipase D activity values were obtained from the method without enzyme extraction. This method is less complex, requires less running-time and the conditions of the medium in which phospholipase D acts resemble the conditions found in the oil industry.

show abstract

Section: Soybean Phospholipase D Activity Determination a Comparisonmentioning

confidence: 86%

Section: Soybean Phospholipase D Activity Determination a Comparisonmentioning

confidence: 99%

Soybean phospholipase D activity determination. A comparison of two methods

2007

View full text Add to dashboard Cite

show abstract

“…Although stress tolerance has been extensively evaluated in an effort to develop advanced cultivars, the aging of seeds is an important economic problem that has been rarely examined (Devaiah et al, 2007). Their deterioration by lipid peroxidation leads to undesirable taste, color, and odor (Robertson et al, 1973;Nakayama et al, 1981;List et al, 1992). This is caused by various reactive aldehydes containing MDA, which are volatile aromatic compounds.…”

mentioning

confidence: 99%

Rice Aldehyde Dehydrogenase7 Is Needed for Seed Maturation and Viability

2008

View full text Add to dashboard Cite

Aldehyde dehydrogenases (ALDHs) catalyze the irreversible oxidation of a wide range of reactive aldehydes to their corresponding carboxylic acids. Although the proteins have been studied from various organisms and at different growth stages, their roles in seed development have not been well elucidated. We obtained T-DNA insertional mutants in OsALDH7, which is remarkably inducible by oxidative and abiotic stresses. Interestingly, endosperms from the osaldh7 null mutants accumulated brown pigments during desiccation and storage. Extracts from the mutant seeds showed a maximum absorbance peak at 360 nm, the wavelength that melanoidin absorbs. Under UV light, those extracts also exhibited much stronger fluorescence than the wild type, suggesting that the pigments are melanoidin. These pigments started to accumulate in the late seed developmental stage, the time when OsALDH7 expression began to increase significantly. Purified OsALDH7 protein showed enzyme activities to malondialdehyde, acetaldehyde, and glyceraldehyde. These results suggest that OsALDH7 is involved in removing various aldehydes formed by oxidative stress during seed desiccation. The mutant seeds were more sensitive to our accelerated aging treatment and accumulated more malondialdehyde than the wild type. These data imply that OsALDH7 plays an important role in maintaining seed viability by detoxifying the aldehydes generated by lipid peroxidation.

show abstract

“…The total phosphatides content maximum reduction corresponded to 33.3 moisture content samples with 11.5 %, being 7.5 % the mean reduction considering all moisture contents evaluated. Degummed crude oil non-hydratable phosphatide content was a function of both the initial moisture content and the phospholipase D activity of the tested soybeans, and decreased when the enzymatic activity was low (List et al, 1992). Stabilization values seem to depend on soybean moisture content at harvest.…”

Section: Resultsmentioning

confidence: 91%

“…The phospholipase D activity turns hydratable phosphatides into non-hydratable ones (Haraldsson, 1983). The enzyme gets free during soybean cracking and flaking operations (List et al, 1992). Phospholipase D activity increases with temperature, and its highest activity is at 85 o C (Kock, 1983).…”

Section: Introductionmentioning

confidence: 99%

Phosphatides content in soybean oil in function of bean moisture content-at-harvest and storage-time

Tosi¹,

Cazzoli²,

Ré³

et al. 2002

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENContenido de fosfátidos en el aceite de soja en función del contenido de humedad en la cosecha y el tiempo de almacenamiento del poroto.Se evaluó la influencia del contenido de humedad en la cosecha y el tiempo de almacenamiento del poroto de soja sobre el contenido de los fosfátidos totales y no hidratables en el aceite y la actividad de la fosfolipasa D en el poroto. Los porotos fueron cosechados con humedades entre el 14.4 y 33.3 %, secados con aire a 25 o C hasta 12.8 -13.5 % y almacenados durante 245 días. Periódicamente se determinó el contenido de fosfátidos y la actividad de la fosfolipasa D. Para los valores más altos de humedad, el contenido inicial de fosfátidos totales fue alto, disminuyendo con el tiempo. En los porotos con humedades más bajas el contenido de fosfátidos totales se mantuvo en sus valores iniciales. El contenido de fosfátidos no hidratables está relacionado con la actividad de la fosfolipasa D, la cual disminuye hasta 30-35 días después de la cosecha y luego se estabiliza en valores entre 3.0 x 10 -4 y 3.8 x 10 -4 mmol de colina/(min • g de soja).PALABRAS-CLAVE: Almacenamiento -Fosfátidos -Fosfolipasa D -Glycine max. -Humedad -Soja. SUMMARY Phosphatides content in soybean oil in function of bean moisture content-at-harvest and storage-time.The influence of soybean moisture content-at-harvest and storage time upon total and non-hydratable phosphatides content in oil and bean phospholipase D activity was evaluated. Tests were performed upon soybeans harvested with moisture contents between 14.4 and 33.3 % weight wet basis (wb). They were air dried at 25 o C until achieving safe storage moisture contents between 12.8 and 13.5 % wb and were stored at the same temperature for 245 days. Periodically they were analyzed for total and non-hydratable phosphatides content and phospholipase D activity. Total phosphatides initial content was high in soybeans with higher initial moisture levels and decreased slightly with time. Total phosphatides content remained constant at their initial levels in soybeans with lower initial moisture content. Non-hydratable phosphatides content was related to the phospholipase D activity, which decreased 30-35 days after harvest, and then stabilized, with values between 3.0 x 10 -4 and 3.8 x 10 -4 choline mmol/(min • soybean g).

show abstract

Factors promoting the formation of nonhydratable soybean phosphatides

Cited by 45 publications

References 12 publications

Soybean phospholipase D activity determination. A comparison of two methods

Soybean phospholipase D activity determination. A comparison of two methods

Rice Aldehyde Dehydrogenase7 Is Needed for Seed Maturation and Viability

Phosphatides content in soybean oil in function of bean moisture content-at-harvest and storage-time

Contact Info

Product

Resources

About