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Effects of Lipoxygenase Null Genes of Soybean in Controlling Beany-flavor of Soymilk and Soyflour |
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| Authors: | MA Hao GUAN Chun-yun HE Xiao-ling ZHANG Guo-zheng DIN An-lin |
| Institution: | 1. College of Plant Sciences and Technology, Hunan Agricultural University, Changsha 410128 ,P. R. China;Soybean Research Institute, Nanjing Agricultural University, Nanjing 210095, P. R . China 2. Soybean Research Institute, Nanjing Agricultural University, Nanjing 210095, P. R . China 3. College of Plant Sciences and Technology, Hunan Agricultural University, Changsha 410128 ,P. R. China 4. Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081 , P.R.China |
| Abstract: | The flavor of the soymilk and soyflour obtained from the lipoxygenase mutant isolines was concentrated by simultaneous distillation and extraction (SDE), and its constituents were identified by gas chromatography (GC) and gas chromatography-mass spectrometry. Results showed that the same 24 flavor constituents were isolated in both soymilk and soyflour, and most of them were aldehydes and alcohols. Lox2 was most responsible for the production of the volatile and beany-flavor components, and Lox1 less responsible.Lox3 was least responsible and can reduce the yield of hexanal. Either Lx1 or Lx2 could significantly reduce the volatile and beany-flavor, and Lx3 could significantly increase the yield of hexanal. Primary and secondary interactions existed among the null mutant genes, and the major effects and interactions could be affected by processing conditions. The isoline with triple lipoxygenase null genes yielded the least volatile and beany-flavor components, and the isoline without the lipoxygenase gene Lx3 produced the greatest amount of the volatile and beany-flavor components. The amounts of volatile and beany-flavor components produced by the other isolines were between that of the isoline with triple lipoxygenase null genes and the isoline without lipoxygenase gene Lx3. According to the correlation analysis, the hexanal amount could be used as an index in evaluating the importance of lipoxygenase isozymes in the yield of beany-flavor compounds, and the effects of the different types of lipoxygenase null mutants in controlling beany-flavor compounds. The cultivars with triple lipoxygenase null genes will be a quality raw material for soyfood processing. |
| Keywords: | Glycine max (L ) Merrill Lipoxygenase null gene Gas chromatography and gas chromatography-mass chromatography Beany-flavor |
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