Scholarly record

LIPOXYGENASE, AN ENZYMATIC BIOCATALYST USED FOR SUSTAINABLE FOOD PRODUCTION

Ioan David, Calin Jianu, Nicoleta Hadaruga, Ariana Velciov, Gabriel Bujanca

Abstract

This investigation evaluates the biocatalytic efficacy of oxidases, more specifically lipoxygenase, on the physicochemical and rheological dynamics of wheat flour matrices. A systematic review of current literature highlights the multifaceted functional advantages of lipoxygenase incorporation across diverse wheat cultivars. Empirically, lipoxygenase significantly modulates dough rheology, concurrently enhancing extensibility, viscoelasticity, deformation resistance, and hydration capacity. Furthermore, we elucidate the oxidative modifications occurring at the lipid-protein interface and their subsequent macroscopic effects on thermo-mechanical properties, which manifest as optimized specific volume, refined crumb morphology, and enhanced porosity. Crucially, the deployment of these biocatalysts demonstrates profound potential for sustainable food production by augmenting process efficiency, thereby mitigating energy consumption and manufacturing waste to support global sustainability initiatives. Mechanistically, lipoxygenase catalyzes the regiospecific dioxygenation of polyunsaturated fatty acids possessing a cis,cis-1,4-pentadiene system, generating reactive hydroperoxide intermediates. While cis-configured fatty acids, triacylglycerols, and methyl esters serve as primary substrates, their trans isomers exhibit catalytic recalcitrance. Within the baking matrix, this enzymatic lipid oxidation directly dictates the organoleptic profile; the homolytic cleavage of hydroperoxides yields volatile secondary metabolites that enrich the aromatic and flavor complexity of the final product. The determination of the rheological characteristics of the flour and dough is obtained by alveographic and consistographic methods. These methods determine critical characteristics such as: dough resistance to deformation, extensibility characteristics, water absorption and dough stability which increase process efficiency, but also reduce energy consumption and make a positive impact on global sustainability.

Publication details

Back to publication list