Lipoxygenase, Lipid Oxygenase, Linoleate Oxygenase, LOX, 9001-15-0

LIPOXYGENASE 

PRODUCT OVERVIEW

Lipoxygenase (LOX) is an oxidoreductase enzyme that catalyzes the oxidation of polyunsaturated fatty acids (particularly linoleic and linolenic acids). This enzyme is widely used in flour and bread production for dough bleaching, flavor development, and shelf life improvement. It also plays a significant role in controlling oxidative reactions in the food industry and in the production of fatty acid derivatives in biotechnological applications.

SECTION 1: PRODUCT IDENTIFICATION AND CHEMICAL IDENTITY

SECTION 2: SYNONYMS AND OTHER NAMES

SECTION 3: CHEMICAL STRUCTURE

3.1. Molecular Structure

Lipoxygenase is a single polypeptide chain protein with a molecular weight typically ranging from 90-100 kDa in plant sources. It contains a non-heme iron (Fe) atom (or manganese in some forms) in its active site, which is critical for catalytic activity.

Structural Features:

                    Lipoxygenase (LOX)
                           |
                    Non-heme Fe / Mn
                           |
                  Catalytic Domain + Substrate Binding Domain
                           |
                   Polyunsaturated Fatty Acids
                    (Linoleic Acid, etc.)

3.2. Key Structural Features

3.3. Reaction Mechanism

Lipoxygenase catalyzes the regio- and stereo-specific insertion of molecular oxygen (O₂) into polyunsaturated fatty acids containing a cis,cis-1,4-pentadiene system.

General Reaction:

Linoleic Acid + O₂ → 9-HPODE + 13-HPODE (and other hydroperoxides)
(Also: Linolenic Acid → HPOTE, Arachidonic Acid → HPETE)

Note: The product specificity of lipoxygenase (9-LOX, 13-LOX, 15-LOX, etc.) depends on the enzyme source and isoenzyme type.

SECTION 4: ISOENZYME TYPES AND SUBSTRATE SPECIFICITY

Important Note: Soybean lipoxygenase (L-1, L-2, L-3 isoenzymes) and wheat lipoxygenase are the most commonly used forms in the food industry.

SECTION 4: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 5: ENZYMATIC ACTIVITY

SECTION 6: MECHANISM OF ACTION (BAKING APPLICATION)

SECTION 7: APPLICATIONS AND INDUSTRIAL USES

7.1. Baking Industry (Most Important Application)

7.2. Food Industry

7.3. Biotechnological Applications

7.4. Cosmetics and Personal Care

SECTION 8: TYPICAL DOSAGE GUIDELINES

Note: Dosage should be optimized based on flour lipoxygenase activity, desired bleaching level, and product type.

SECTION 9: PROCESSING GUIDELINES (BAKING)

SECTION 10: FACTORS AFFECTING ACTIVITY

SECTION 11: TOXICOLOGICAL PROFILE

SECTION 12: GHS CLASSIFICATION

Signal Word: WARNING

Hazard Pictograms: GHS07 (Exclamation Mark), GHS08 (Health)

Hazard Statements (H-Codes):

SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 14: FIRST AID MEASURES

SECTION 15: FIRE-FIGHTING MEASURES

SECTION 16: ACCIDENTAL RELEASE MEASURES

SECTION 17: STORAGE AND SHELF LIFE

SECTION 18: PACKAGING OPTIONS

SECTION 19: TRANSPORT INFORMATION

SECTION 20: REGULATORY INFORMATION

SECTION 21: ENVIRONMENTAL INFORMATION

SECTION 22: CAS NUMBER EXPLANATION

Important Note: Lipoxygenase can be obtained from various sources (soybean, wheat, fungi) and has different isoenzyme forms. The CAS number is generally 9001-15-0 for all forms. Verify the product source and specifications on the supplier's SDS.

SECTION 23: COMPARISON WITH OTHER ENZYMES

SECTION 24: FREQUENTLY ASKED QUESTIONS (FAQ)

Q1: What is lipoxygenase and what is it used for?

A: Lipoxygenase is an enzyme that catalyzes the oxidation of polyunsaturated fatty acids. It is used in flour and bread production for dough bleaching, flavor development, gluten strengthening, and shelf life improvement.

Q2: What are the sources of lipoxygenase?

A: It is commonly derived from soybean (Glycine max), wheat (Triticum spp.), pea, potato, and certain fungal species (Aspergillus spp.).

Q3: What is the optimal pH and temperature for lipoxygenase?

A: The optimal pH is 6.0-8.0, and the optimal temperature is 25-45°C. The enzyme is inactivated above 60°C.

Q4: Is lipoxygenase safe?

A: Yes. Lipoxygenase is classified as GRAS (Generally Recognized as Safe) by the FDA. However, the powder form may cause respiratory or skin sensitization in sensitive individuals.

Q5: How should lipoxygenase be stored?

A: For long-term storage, store at -20°C; for short-term storage, store at +4°C. Keep in a cool, dry, light-protected environment in tightly closed original packaging.

Q6: How does lipoxygenase work in dough?

A: Lipoxygenase oxidizes linoleic and linolenic acids in flour, producing hydroperoxides. These hydroperoxides bleach the dough by degrading carotenoids, strengthen the dough by reacting with gluten proteins, and form flavor precursors.

SECTION 25: QUICK REFERENCE TABLE

SECTION 26: CRITICAL NOTICES AND BEST PRACTICES

CRITICAL NOTICES:

Respiratory Sensitization: Lipoxygenase powder may cause respiratory sensitization (H334) in susceptible individuals. Use appropriate dust control measures and respiratory protection.

Skin Sensitization: May cause allergic skin reactions (H317) in sensitive individuals. Use protective gloves.

Temperature Sensitivity: Lipoxygenase is heat-sensitive. Activity is rapidly lost above 60°C. Pay attention to processing temperatures.

Oxygen Requirement: Molecular oxygen is required for the reaction. Good aeration is important for activity.

Dosage Optimization: Overdosing may cause excessive oxidation and unwanted flavor formation. Optimize through trials with starting dosages.

Water Hazard: Due to WGK 3 classification, prevent release into the environment.

Source Differences: Lipoxygenase from different sources (soybean, wheat, fungi) has different isoenzyme profiles and activity characteristics.

Antioxidant Presence: Endogenous or added antioxidants (vitamin E, BHA, BHT) may inhibit activity.

BEST PRACTICE RECOMMENDATIONS:

Storage: Store at -20°C (long-term) or +4°C (short-term). Keep powder form dry. Store in tightly closed original packaging.

Handling: Use dust mask, protective gloves, and goggles. Avoid dust formation. Ensure adequate ventilation.

Baking Application: Add with flour or dissolve in mixing water. Ensure sufficient oxygen presence. Standard mixing and fermentation times apply.

Dosage: Start with recommended dosages (0.001-0.01%). Excessive use may cause unwanted oxidative flavors. Optimize through trial runs.

Quality Control: Monitor enzyme activity regularly. Test product performance for bleaching and flavor development.

Waste Management: Dispose of waste in accordance with local regulations. Do not release into water bodies.

Environmental Protection: Due to WGK 3 classification, prevent entry into drains, sewers, and water bodies.

Reaction Optimization: Maintain pH, temperature, and oxygen levels within optimal ranges to achieve maximum activity.

LEGAL DISCLAIMER

This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials. The CAS number for lipoxygenase is 9001-15-0; verify the product source and isoenzyme type on the supplier's SDS.