Studies on lipoxygenase from rice (<i>Oryza sativa</i> L.)

Abstract

Abstract Lipoxygenase activity was studied in 10 scented and two non‐scented rice varieties. Kinetic studies at different pH levels and time intervals revealed that the optimal activity was exhibited around pH 8 and at 15 min. Specific activities ranged from 40–85 units mg −1 protein and all the scented varieties had lower values that non‐scented ones.