Abstract
The distribution of lipoxidase which oxidizes polyunsaturated fatty acid in various foods of plant origin, especially in soybean and its products was studied. Lipoxidase preparation from soybean showed higher resistance against heating in dry state than that treatment in wet state. When the coasely ground soybean was heated in dry state at 80°C, for ten hours, yet 15% of activity was remained. When the soybean lipoxidase was added to the substrate containing antioxidant such as BHA or FG, little ettect were observed in the first stage (i. e. for about thirty minutes) on both of them, however, their effects gradually began to appear thereafter. It was also shown that the lipoxidase activity was extremely low in various foods other than soybean.
