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当前位置: 首页 > 文章 > 大豆种子脂肪氧化酶缺失基因控制豆腥味效果的研究 中国农业科学 2001,34 (4) 367-372
Position: Home > Articles > Studies on the Different Effects of Soybean Null Lipoxygenase Genes on Beany flavor Scientia Agricultura Sinica 2001,34 (4) 367-372

大豆种子脂肪氧化酶缺失基因控制豆腥味效果的研究

作  者：
麻浩;官春云;何小玲;丁安林
单  位：
中国农业科学院作物研究所;湖南农业大学植物科技学院
关键词：
大豆;脂肪氧化酶缺失基因;气相色谱和气-质联机;豆腥味
摘  要：
应用蒸馏提取法、气相色谱和气 -质联机的方法分析了大豆种子脂肪氧化酶缺失体近等位基因系在加工豆制品时所产生的挥发性气味物质。研究结果表明 ,从豆粉和豆浆中都只分离出 2 4种气味成分 ,主要为醛和醇类物质 ;在形成挥发性气味物质和豆腥味物质中 L ox2起主要作用 ,L ox1次之 ,L ox3作用最小 ,但具有降低己醛生成的作用 ;不论缺失 L ox1,还是缺失 L ox2 ,都可极显著地降低挥发性气味物质和豆腥味物质的生成量 ,而缺失 L ox3则会显著增加己醛的生成量 ;缺失基因间存在有显著或极显著的一级和二级负互作 ;不同加工条件对缺失基因的缺失平均效应和互作效应有明显的影响。全缺失体类型具有最低的挥发性物质和豆腥味物质的生成量 ,而缺 L ox3类型具有最高的生成量 ,其余的缺失体类型则介于两者之间 ;用己醛作为衡量脂肪氧化酶在形成豆腥味中的重要性和各种缺失体类型控制豆腥味效果的指标是可行的。因此 ,培育出大豆种子脂肪氧化酶全缺失的品种将有望成为食品加工业的优质原材料
译  名：
Studies on the Different Effects of Soybean Null Lipoxygenase Genes on Beany flavor
作  者：
MA Hao 1, GUAN Chun yun 1,HE Xiao ling 1, DING An lin 2 ( 1 College of Plant Sciences and Technology, Hunan Agricultural University, Changsha 410128; 2Institute of Crop Research, Chinese Academy of Agricultural Sciences,Beijing 100081)
关键词：
Soybean; Lipoxygenase null mutants; Gas chromatography and Gc mass spectrometry; Beany flavor
摘  要：
The soybean milk and flour odor of samples lacking lipoxygenases was concentrated by Simultaneous Distillation and Extraction(SDE). The constituents of the odorants were identified by GC and GC Ms data. Results showed that 24 aroma constituents were isolated from the volatiles of soybean milk ,the same with the flour,and most of them were aldehydes and alcohols. Lox2 was more responsible for the yield of the volatile aroma and the compounds of beany flavor in soybean products, and Lox1 less responsible, Lox3 the least responsible. However, Lox3 had the function of reducing the hexanal production. Either Lox1 less or Lox2 less could reduce the yield of the volatile aroma and the compounds of beany flavor significantly or very significantly, and Lox3 less could increase the hexanal production very significantly. There were significant or very significant primary and secondary negative interactions between lipoxygenase null mutants. The processing condition had much effect on the deficiency effects and interaction of lipoxygenase null genes. The sample lacking all seed lipoxygenase isozymes yielded the lest volatile compounds and beany flavor compounds during the processing of milk or flour, and the sample of Lox3 less(Su 3) had the highest yields. The amount of all other lipoxygenase mutant isolines were between the Su 1,2,3 and Su 3, the amount order was different with the products or measure index. The hexanal production could be used as a measure index to evaluate the function of soybean seed lipoxygenase isozymes and lipoxygenase null mutant isolines in the formation of the beany flavor of soybean products. The type of the soybean cultivars lacking all seed lipoxygenase isozymes will be a quality raw and processed material in food processing.

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