(Stellenbosch : Stellenbosch University, 2017-03) Hayward, Stefan; Swart, Pieter; Cilliers, Tertius; Stellenbosch University. Faculty of Science. Dept. of Biochemistry.
ENGLISH ABSTRACT: This study describes:
1. The evaluation of lentil seed flour as an alternative for soybean seed flour; as a source of lipoxygenase during the making of white bread.
2. The development of efficient, and reproducible methods for the purification of lentil seed lipoxygenase from flour.
3. An evaluation of the current methods for the quantification of products from lipoxygenase-catalyzed reactions, and the adaptation of these methods to enable high-throughput screening and kinetic analysis of lipoxygenase.
4. The kinetic and molecular characterization of lentil seed lipoxygenase with specific mention to the down-stream implications when used in the bread-making process.
5. The application of lentil seed extracts, and purified enzyme solutions in baking trials.