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MECHANISM OF DEVELOPMENT OF BEANY FLAVOR DURING PROCESSING OF SOYBEAN

大豆加工过程中豆香味的形成机制

基本信息

批准号：
60560141
负责人：
MATOBA TERUYOSHI
金额：
$ 1.22万
依托单位：
NARA WOMEN'S UNIVERSITY (1986)Kyoto University (1985)
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1985
资助国家：
日本
起止时间：
1985 至 1986
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-60560141/
关键词：
Soybean Beany flavor Hexanal Lipoxygeanse ヒドロペルオキシドリアーゼ

项目摘要

THE MECHANISM OF DEVELOPMENT OF HEXANAL, ONE OF MAJOR ELEMENTS OF SOYBEAN FLAVOR, IN SOYBEAN WAS REVEALED AS FOLLOWS. SOYBEAN CONTAINS THREE TYPES OF LIPOXYGENASE ISOZYMES (L-1, L-2, L-3). OF THESE ISOZYMES, UNDER THE USUAL CONDITIONS (pH 6-7), L-2 ISOZYME PREDOMINATLY REACTS WITH LINOLEIC ACID TO FORM 13- AND 9-HYDROPEROXIDES OF LINOLEIC ACID. THE RESULTING 13-HYDROPEROXIDE (13-HPO) IS CLEAVED TO HEXANAL BY 13-HPO-LYASE. THE PRESENCE OF THE ENZYME IN SOYBEAN WAS FOUND ON THIS PROJECT. FROM KINETIC EXAMINATION OF THE TWO STEPS OF ENZYMATIC REACTIONS, IT IS CONCLUDED THAT A RATE-DETERMINIG STEP OF HEXANAL FORMATION FROM LINOLEIC ACID IS A STEP OF 13-HPO FORMATION BY LIPOXYGENASE L-2 ISOZYME, NOT A STEP OF 13-HPO CLEAVAGE BY 13-HPO-LYASE.FOOD QUALITY OF LIPOXYGENASE DEFICIENT MUTANT SOYBEANS (L-1 NULL, L-2 NULL, L-3 NULL, L-1,-3 NULL) WAS ALSO INVESTIGATED. FOOS OOMPOSITION (MOISTURE, CRUDE PROTEIN, CRUDE FAT AND CARBOHYDRATE) OF THE SOYBEANS AND AMINO ACID COMPOSITION OF PROTEINS AND FATTY ACID COMPOSITION OF FAT FROM THEM WERE VERY SIMILAR TO THOSE OF NORMAL SOYBEAN (SUZUYUTAKA). RELATIVE EMULSIFYING ACTIVITY OF PROTEINS FROM THE SEEDS WAS ALSO SIMILAR TO THAT OF THE NORMAL SOYBEAN. THESE RESULTS SUGGEST THAT LIPOXYGENASE DEFICIENT SOYBEANS ARE USEFUL AS FOOD RESOURCES.

本文揭示了大豆中主要呈味成分之一的己醛的形成机理。大豆含有L-1、L-2、L-3三种脂肪氧化酶同工酶。在这些同工酶中，L-2同工酶在通常条件下（pH 6-7）主要与亚油酸反应生成亚油酸的13-和9-氢过氧化物。13-HPO-裂解酶将分解的13-过氧化氢（13-HPO）裂解为己醛。大豆中的酶的存在是在这个项目中发现的。通过对两步酶促反应的动力学分析，认为亚油酸生成己醛的限速步骤是L-2同工酶生成1, -3-HPO的步骤，而不是1, -3-HPO裂解酶裂解1, -3-HPO的步骤，并对L-1、L-2、L-3、L-1、L-3缺失突变大豆的食品品质进行了评价。这些大豆的水分、粗蛋白、粗脂肪和碳水化合物的含量以及蛋白质的氨基酸组成和脂肪的脂肪酸组成与正常大豆（Suzuyutaka）非常相似。种子蛋白质的相对乳化活性也与正常大豆相似。这些结果表明，脂肪氧化酶缺乏的大豆是有用的食品资源。