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Development of Breeding Method by Controlling Lipoxygenase Activity in Soybeans for Rising and Diversifying the Taste and Flavor of Tofu.

通过控制大豆脂氧合酶活性来提高豆腐的口味和风味并使之多样化的育种方法的开发。

基本信息

批准号：
15380009
负责人：
KITAMURA Keisuke
金额：
$ 8.7万
依托单位：
Hokkaido University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

项目摘要

Examination of lipoxygenase (Lox) activity of soybean varieties produced in breeding stations throughout Japan showed that there is a marked tendency for higher Lox activities at the both of pH 7.0 and pH 9.0 in the varieties produced in cool regions than those produced in warm regions. We found that cv.Shintanbaguro has low levels of Lox activity. Genetic study revealed that the low Lox activity of cv.Shintanbaguro is due to genetic factor(s).By the use of single nucleotide polymorphisms (SNPs) of the DNA sequences of structural gene and of promoter region, we developed DNA marker of L2 gene and L3 gene to breed effectively the lipoxygenase lacking variety of various types.We analyzed oxylipin metabolism in soybean homogenates containing different set of lipoxygenase isozymes (L1, L2 and L3), namely, Suzuyutaka (L-123) ; Yumeyutaka (L-1) ; Kanto102 (L-2) ; Kyushu119 (L-3) ; and Ichihime (lacks all the three isozymes : L-0). With every cultivar, amounts of oxidized fatty acids in ester … More ified form were higher than those in free form. Kanto102 formed highest amounts of oxidized lipids, and Yumeyutaka and Ishihime formed the lowest. With Kanto102 and Kyushu119 high amounts of keto fatty acids were formed, while they were undetectable with Yumeyutaka and Ichihime. Lower amounts of oxidized lipids again made Yumeyutaka and Ichihime good cultivar for food processing.Using normal (L-123) and Lox-deficient (L-1, L-2, L-3, L-0) lines of soybeans, the aroma constituents of tofu were investigated. The aroma constituents, especially hexanal, 1-hexanol and hexanoic acid were contained more amounts in the tofus made from L-123 and L-2 compared with those of the other Lox-deficient lines (LOX-1, LOX-3, LOX-0). The tofu prepared by the non heat-squeezing method contained more hexanoic acid and tasted more mouthful (rich) and sweeter compared with that by the heat-squeezing method. The amounts of hexanal, hexanoic acid and maltol increased in the tofu made from the stored soybean under the condition of higher temperature and humidity. This means that the harvest and storage condition of soybeans is important factors affecting the flavor of tofu.From the above results it can be concluded that manipulation of Lox activity in soybeans enables us to diversify the taste and flavor of tofu. Less

对日本各地育种站生产的大豆品种的脂氧合酶（Lox）活性的测定表明，在pH7.0和pH9.0条件下，冷凉地区生产的品种的Lox活性明显高于暖凉地区生产的品种。我们发现，新丹八郎品种具有低水平的Lox活性。遗传研究表明，新丹八郎的脂氧合酶活性低是由遗传因素引起的，本研究利用结构基因和启动子区DNA序列的单核苷酸多态性（SNPs），开发了L2和L3基因的DNA标记，有效地培育了不同类型的脂氧合酶缺乏品种，并分析了含有不同类型脂氧合酶同工酶的大豆匀浆中的氧脂代谢（L1、L2和L3），即Suzuyutaka（L-123）、Yumeyutaka（L-1）、Kanto 102（L-2）、Kyushu 119（L-3）和Ichihime（缺乏所有三种同工酶：L-0）。每一个品种，酯中氧化脂肪酸的量 ...更多信息固定态的含量高于游离态。关东102形成的氧化脂质量最高，Yumeyutaka和Ishihime形成的氧化脂质量最低。对于Kanto 102和Kyushu 119，形成了大量的酮脂肪酸，而对于Yumeyutaka和Ichihime则检测不到。以大豆正常品系（L-123）和Lox缺失品系（L-1、L-2、L-3、L-0）为材料，研究了豆腐的香气成分。与LOX-1、LOX-3、LOX-0相比，L-123和L-2所制豆腐中的香气成分含量较高，特别是己醛、正己醇和己酸含量较高。与热榨法相比，非热榨法制备的豆腐中己酸含量高，口感更醇厚、更甜。在较高的温度和湿度条件下，贮藏大豆制成的豆腐中己醛、己酸和麦芽酚的含量增加。这意味着大豆的收获和储存条件是影响豆腐风味的重要因素。从以上结果可以得出结论，控制大豆中的Lox活性可以使豆腐的味道和风味多样化。少