Description

Lipoxidase is a key enzyme that catalyzes the dioxygenation of polyunsaturated fatty acids, playing a critical role in lipid metabolism and flavor development. Its primary commercial value lies in its ability to modify food textures, bleach pigments, and generate specific aromatic compounds. This makes it an essential processing aid for manufacturers in the food and beverage industry, particularly in baking, dairy, and flavor production.

Application

• Food Processing (Baking): Used as a dough conditioner to improve whiteness, strength, and texture by oxidizing flour carotenoids.
• Flavor & Aroma Development: Catalyzes the formation of specific volatile aldehydes and ketones that contribute to the fresh, green, or bean-like notes in products like soy milk and processed vegetables.
• Dairy Product Enhancement: Applied to bleach the yellow color of β-carotene in whey or cheese, achieving a whiter appearance.
• Biochemical Research & Diagnostics: Serves as a reagent in enzymatic assays for studying lipid peroxidation pathways and oxidative stress.
• Animal Feed Additive: Utilized to improve the digestibility and nutritional value of feed containing polyunsaturated fats.
• Cosmetic Formulations: Incorporated for its potential antioxidant properties and role in modifying lipid-based ingredients.

Basic Information

Product Name	Lipoxidase
CAS No.	9029-60-1
Molecular Formula	N/A (Enzyme, Protein)
Molecular Weight	~90,000 - 110,000 Da (Isoform dependent)
Synonyms	Lipoxygenase; LOX; Carotene Oxidase; Lipoxidase; Fatty Acid Oxygen Oxidoreductase; EC 1.13.11.12; Soybean Lipoxygenase; Linoleate:Oxygen 13-Oxidoreductase
EINECS	232-862-0

Quality Control

Our Lipoxidase is produced and tested to ensure high enzymatic activity and purity suitable for food-grade and research applications. Each batch is accompanied by a Certificate of Analysis (COA) detailing key parameters such as activity units, protein content, and microbiological limits. We adhere to Food Chemical Codex (FCC) guidelines and relevant ISO quality management standards to guarantee consistent performance and supply reliability.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C (refrigerated) for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed in a cool, dry place to prevent loss of activity. For optimal shelf life, avoid repeated freeze-thaw cycles.

Specification

Item	Specification
Appearance	Light yellow to beige powder or lyophilized solid
Identification (Activity)	Positive enzymatic activity assay
Assay (Activity)	≥ 20,000 - 150,000 U/mg protein (Grade dependent)
Protein Content (Biuret)	≥ 90%
Loss on Drying	≤ 5.0%
Microbiological Total Plate Count	≤ 10,000 CFU/g
E. coli	Negative
Salmonella	Negative

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.