摘要
大豆制品的豆腥味与脂肪氧化酶（Ｌｏｘ）引起酶促的脂质过氧化作用有关。应用改进的等电聚焦凝胶电泳方法，对中国２６个省９００份大豆资源进行类型鉴定，发现中国大豆资源中有缺失Ｌｏｘ－１、缺失Ｌｏｘ－２、缺失Ｌｏｘ－３及缺失Ｌｏｘ－２，３的珍贵材料，其中缺失Ｌｏｘ－３的材料较丰富。应用电泳图谱在激光光密度计上扫描，测定酶带峰值面积，比较了同一品种及品种间各条同工酶带活性差异。通过脂肪氧化酶漂白胡萝卜素生化实验，定量测定了品种脂肪氧化酶活性。
The grass-beany flavor of soybean foodstuff is related to lipoxygenase (Lox); 900 soybean cultivars in 26 provinces of China have been tested with IEF-PAGE. The results show that there are lipoxygenase mutants in Chinese soybean cultivars,most of them are the seeds lacking Lox-3, moreover, rare materials lacking Lox-1, Lox-2,even Lox-2, 3. The gels of IEF-PAGE are scanned by Ultroscan Laser Densitometer. The activity of Lox isoenzymes among the different soybean breeds is distinguished because of the different peak value of Lox isoenzymes. β-carotene bleaching technique is used to test the activity of lipoxygenase in the mutant soybean which have been selected by IEF-PAGE. Thus these materials can result in developing a batch of soybean cultivars which have desirable favor with goods agronomic performance. That will be beneficial for enlarging regional production and face processing.
出处
《华北农学报》
CSCD
北大核心
1996年第1期25-29,共5页
Acta Agriculturae Boreali-Sinica
基金
国家"八五"科技攻关项目
