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Hexanal accumulation and DETBA value in homogenate of soybean seeds lacking two or three lipoxygenase isozymes

Author:
Nishiba, Y., Furuta, S., Hajika, M., Igita, K., Suda, I.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.3 pp. 738-741
ISSN:
0021-8561
Subject:
cultivars, Glycine max, lipid peroxidation, linoleate 13S-lipoxygenase, soybeans, flavor, mutants, isozymes, aldehydes
Abstract:
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 (L123(S), and L123(F)), three soybean cultivars with L-1 (L1), L-2 (L2), and L-3 (L3), and one soybean cultivar lacking all three lipoxygenase isozymes (L0). Hexanal accumulation in the homogenates was in the order L2 > L123(S) > L123(F) > L1 > L3 > L0. The DETBA value in the homogenates was in order L123(S), L123(F) > L2, L3 > L1, L0. Such cultivar differences were induced after the soaked soybeans were ground or after the soybean flour was wetted. These results suggested that L0 could become a superior soybean for food ingredients, concerning flavors originating from lipoxygenases.
Agid:
1369623