Permiakova M D, Trufanov V A, Pshenichnikova T A, Ermakova M F
Prikl Biokhim Mikrobiol. 2010 Jan-Feb;46(1):96-102.
Analysis of the correlation between endogenous lipoxygenase activity and 15 wheat grain quality parameters in three bread wheat populations has shown that enzyme activity influences the weight of 1000 grains, dough deformation energy, dough tenacity, and mixing properties. The correlations between the enzyme activity and the basic quality parameters are negative at high activity levels. The optimum values of specific lipoxygenase activity at which all quality parameters studied have the maximum values range from 108.5 +/- 1.2 to 126.4 +/- 1.9. It has been found that the ability of lipoxygenase to strengthen gluten is related to the lowering of dough extensibility.
对三个面包小麦群体中内源性脂氧合酶活性与15个小麦籽粒品质参数之间的相关性分析表明，酶活性会影响千粒重、面团变形能、面团韧性和混合特性。在高活性水平下，酶活性与基本品质参数之间的相关性为负。所有研究的品质参数具有最大值时的特定脂氧合酶活性最佳值范围为108.5±1.2至126.4±1.9。已发现脂氧合酶强化面筋的能力与面团延展性的降低有关。
