Claim · model-written summary
The isoenzymes LOX-2 and LOX-3, active at dough pH, were responsible for colour loss in pasta products.
- Taxon
- Durum Wheat
Triticum turgidum subsp. durumt0 - Gene
- LOX‐2 and LOX‐3e1
- Outcome
- loss of color in pasta productse1
Not reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“The isoenzymatic forms LOX‐2 and LOX‐3, active at the pH of dough, were responsible for the loss of color in pasta products”
Title
Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color
G. M. Borrelli; A. Troccoli; N. Di Fonzo; et al. Cereal Chemistry 1999. doi:10.1094/cchem.1999.76.3.335
Other claims from this paper (11)
- Association The genotype-by-environment interaction on pasta colour expression was significant in the analysis of variance.
- Association Genotype carried a higher weight than environment for beta-carotene content, yellow index and LOX activity in a nonorthogonal analysis.
- Observation Semolina beta-carotene content decreased by 16.3% during pasta processing.
- Observation Semolina beta-carotene content decreased by 7.9% during milling.
- Observation Pasta processing was the phase mainly responsible for pigment loss.
- Association Hydroperoxidation activity at pH 6.6, bleaching activity and ash content together accounted for 87% (adjusted R2) of total variance in a multiple regression.
- Association Hydroperoxidation activity at pH 6.6 accounted for 57% of the variation in pasta colour.
- Association Bleaching activity accounted for 61% of the variation in pasta colour.
- Association Ash content accounted for 22% of the variation in pasta colour.
- Mechanism LOX activity is concluded to be the main factor in colour loss, with a secondary and lesser role for ash content.
- Recommendation High pigment content and lower LOX activity in semolina should be the selection characteristics for breeding programs to obtain bright yellow pasta.