【摘要】 在干磨和湿磨条件下 ,研究各种大豆种子脂肪氧合酶缺失类型控制豆腥味的效果 ,结果表明不同缺失体类型控制豆腥味的效果受到加工条件的影响。缺失一种或任意两种脂肪氧合酶的大豆材料并不能获得最佳控制豆腥味的效果 ,全缺类型才能获得最佳控制豆腥味效果。各缺失类型干磨的 TBA值都明显高于相应材料浸泡后 (浸泡 7h和 14h)湿磨的 TBA值。脂质自动氧化是全缺类型仍具有少量豆腥味的主要原因。更多还原

【Abstract】 The experiments on the effects of different genotypes of soybean lipoxygenase null mutants under the condition of grinding with or without water on controlling beany-flavor were conducted, the results showed that the effects of different genotypes of lipoxygenase null mutants in controlling beany-flavor were affected by the processing conditions. The single or double absence of lipoxygenase isozyme(s) could not gain the best effects in controlling beany-flavor, whereas the triple absence could get the best effects. The TBA values of different types of Lox null mutants under the condition of grinding without water greater than that of the same type under the condition with water. The compounds from the auto-oxidation of lipid would be the cause of the beany-flavor of the genotype lacking all lipoxygenase isozymes.更多还原