HEXANAL ACCUMULATION AND DETBA VALUE IN HOMOGENATE OF SOYBEAN SEEDS LACKING 2 OR 3 LIPOXYGENASE ISOZYMES
HEXANAL ACCUMULATION AND DETBA VALUE IN HOMOGENATE OF SOYBEAN SEEDS LACKING 2 OR 3 LIPOXYGENASE ISOZYMES
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DOI：
10.1021/jf00051a033
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发表时间：
1995-03-01
影响因子：
6.1
通讯作者：
SUDA, I
中科院分区：
文献类型：
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作者：
NISHIBA, Y;FURUTA, S;SUDA, I
大豆脂肪氧合酶是产生不希望的风味的原因，这限制了大豆在食品中的广泛利用。缺乏脂肪氧化酶的突变体有望成为风味改善的大豆。本研究测定了两个正常大豆品种（L（123（S））和L（123（F））、三个具有L-1（L（1））、L-2（L（2））和L-3（L（3））的大豆品种以及一个缺乏所有三种脂氧合酶同工酶的大豆品种（L（0））的匀浆中己醛的积累和1，3-二乙基-2-硫代巴比妥酸（DETBA）值。匀浆中己醛的积累顺序为L（2）> L（123（S））> L（123（F））> L（1）> L（3）> L（0）。匀浆中DETBA值的大小顺序为L（123（S））、L（123（F））> L（2）、L（3）> L（1）、L（0）。这种品种差异是在浸泡的大豆被磨碎或大豆粉被润湿后引起的。这些结果表明，L（0）可以成为一个上级大豆食品配料，有关风味来源于脂肪氧合酶。
Soybean lipoxygenases are responsible for the generation of undesirable flavors which limit wide utilization of soybeans in food products. Lipoxygenase-lacking mutants are expected to be soybeans with improved flavors. In this study, the accumulation of hexanal and the 1,3-diethyl-2-thiobarbituric acid (DETBA) value in homogenates were determined from two normal soybean cultivars (L(123(S)) and L(123(F)), three soybean cultivars with L-1 (L(1)), L-2 (L(2)), and L-3 (L(3)), and one soybean cultivar lacking all three lipoxygenase isozymes (L(0)). Hexanal accumulation in the homogenates was in the order L(2) > L(123(S)) > L(123(F)) > L(1) > L(3) > L(0). The DETBA value in the homogenates was in order L(123(S)), L(123(F)) > L(2), L(3) > L(1), L(0). Such cultivar differences were induced after the soaked soybeans were ground or after the soybean flour was wetted. These results suggested that L(0) could become a superior soybean for food ingredients, concerning flavors originating from lipoxygenases.