Lipoxygenase independent hexanal formation in isolated soy proteins induced by reducing agents

Q. Lei, W. L. Boatright

Research output: Contribution to journalArticlepeer-review

6 Scopus citations


Compared to corresponding controls, 6.5 mM dithiothreitol (DTT) elevated headspace hexanal level over aqueous slurries of both commercial isolated soy proteins (ISP) and laboratory ISP prepared with 80°C treatment. Further analysis revealed that lipoxygenase (LOX) activity was not detected from these ISP, indicating that LOX is not involved in the observed hexanal increase. Levels of the induced headspace hexanal over the ISP aqueous slurries were proportional to the amount of DTT added in the range of 0 to 65 mM. Subsequent systematic investigations with model systems revealed that iron was required for the reducing agent-induced hexanal formation from linoleic acid. Erythorbate, another reducing agent, can also induce hexanal formation in both ISP and model systems. As a comparison, the LOX activity and hexanal synthesis in defatted soy flour were examined. The corresponding results showed that defatted soy flour maintained high LOX activities and that hexanal synthesis in such sample was significantly inhibited by high concentration DTT (above 130 mM). Data from the current investigation demonstrate the existence of LOX independent hexanal formation induced by reducing agents in ISP and the potential requirement of iron as a catalyst.

Original languageEnglish
Pages (from-to)C464-C468
JournalJournal of Food Science
Issue number6
StatePublished - Aug 2008


  • Hexanal synthesis
  • Iron
  • Isolated soy proteins
  • Lipoxygenase
  • Reducing agents

ASJC Scopus subject areas

  • Food Science


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