【摘要】 大豆因其价廉、营养价值高而广泛应用于食品加工中。然而,普通大豆种子含有脂肪氧合酶,该酶催化多不饱和脂肪酸氧化产生氢过氧化物及其降解产物,作为潜在的反应物质它们可引起大豆蛋白质和氨基酸等的劣变,从而影响豆制品的品质。本文综述了氧化脂质与蛋白质和氨基酸的相互作用,以及脂肪氧合酶诱导脂质氧化与大豆制品品质的关系。简要回顾了通过控制脂肪氧合酶的活性,实现大豆制品品质及风味改善方面的最新进展。更多还原

【Abstract】 Soybean is extensively used for processed foods because of its low cost and high nutritional value. However, normal soybean seeds contain lipoxygenases. Lipoxygenases catalyze the oxidation of polyunsaturated fatty acids to produce the hydroperoxides as well as decomposition products which are potentially reactive substances that can cause deterioration of soybean proteins or amino acids. In this paper we reviewed the interactions between oxidized lipids and proteins as well as amino acids, and the relationships between the quality of soybean products and lipid oxidation induced by lipoxygenases. Improvement of the quality and off-flavors of soybean foods through control of lipoxygenases contained in soybeans were also presented.更多还原