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BACKGROUNDHydroperoxide lyase is the key enzyme in lipoxygenase pathway producing green‐note flavours and has potential value for the flavour additive industry. So far, only a low yield of green‐note flavours produced by hydroperoxide lyase has been achieved, primarily because of its instability. The aim of this study was to stabilise hydroperoxide lyase from Amaranthus tricolor leaves by immobilisation and investigate the characteristics of immobilised enzyme in comparison with free and native membrane‐bound enzyme....
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