Development of Breeding Method by Controlling Lipoxygenase Activity in Soybeans for Rising and Diversifying the Taste and Flavor of Tofu.

通过控制大豆脂氧合酶活性来提高豆腐的口味和风味并使之多样化的育种方法的开发。

基本信息

批准号：
15380009
负责人：
KITAMURA Keisuke
金额：
$ 8.7万
依托单位：
Hokkaido University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2005
项目状态：
已结题

项目摘要

Examination of lipoxygenase (Lox) activity of soybean varieties produced in breeding stations throughout Japan showed that there is a marked tendency for higher Lox activities at the both of pH 7.0 and pH 9.0 in the varieties produced in cool regions than those produced in warm regions. We found that cv.Shintanbaguro has low levels of Lox activity. Genetic study revealed that the low Lox activity of cv.Shintanbaguro is due to genetic factor(s).By the use of single nucleotide polymorphisms (SNPs) of the DNA sequences of structural gene and of promoter region, we developed DNA marker of L2 gene and L3 gene to breed effectively the lipoxygenase lacking variety of various types.We analyzed oxylipin metabolism in soybean homogenates containing different set of lipoxygenase isozymes (L1, L2 and L3), namely, Suzuyutaka (L-123) ; Yumeyutaka (L-1) ; Kanto102 (L-2) ; Kyushu119 (L-3) ; and Ichihime (lacks all the three isozymes : L-0). With every cultivar, amounts of oxidized fatty acids in ester … More ified form were higher than those in free form. Kanto102 formed highest amounts of oxidized lipids, and Yumeyutaka and Ishihime formed the lowest. With Kanto102 and Kyushu119 high amounts of keto fatty acids were formed, while they were undetectable with Yumeyutaka and Ichihime. Lower amounts of oxidized lipids again made Yumeyutaka and Ichihime good cultivar for food processing.Using normal (L-123) and Lox-deficient (L-1, L-2, L-3, L-0) lines of soybeans, the aroma constituents of tofu were investigated. The aroma constituents, especially hexanal, 1-hexanol and hexanoic acid were contained more amounts in the tofus made from L-123 and L-2 compared with those of the other Lox-deficient lines (LOX-1, LOX-3, LOX-0). The tofu prepared by the non heat-squeezing method contained more hexanoic acid and tasted more mouthful (rich) and sweeter compared with that by the heat-squeezing method. The amounts of hexanal, hexanoic acid and maltol increased in the tofu made from the stored soybean under the condition of higher temperature and humidity. This means that the harvest and storage condition of soybeans is important factors affecting the flavor of tofu.From the above results it can be concluded that manipulation of Lox activity in soybeans enables us to diversify the taste and flavor of tofu. Less

对日本各地育种站生产的大豆品种的脂氧合酶（Lox）活性的检测表明，在pH 7.0和pH 9.0下，凉爽地区生产的品种的Lox活性明显高于温暖地区生产的品种。我们发现 cv.Shintanbaguro 的 Lox 活性水平较低。遗传研究表明，cv.Shintanbaguro 的低 Lox 活性是由于遗传因素造成的。通过结构基因和启动子区DNA序列的核苷酸多态性(SNP)，我们开发了L2基因和L3基因的DNA标记，以有效地选育缺乏多种类型的脂氧合酶。我们分析了含有不同组脂氧合酶的大豆匀浆中的氧脂素代谢同工酶（L1、L2和L3），即Suzuyutaka（L-123）；Yumeyutaka（L-1）； (L-2)；Kyushu119 (L-3)；和 Ichihime（缺乏所有三种同工酶：L-0）。酯化形式的氧化脂肪酸含量高于游离形式。 Kanto102 形成的氧化脂质含量最高，Yumeyutaka 和 Ishihime 形成的氧化脂质含量最低，Kanto102 和 Kyushu119 的酮脂肪含量最高。形成了酸，而 Yumeyutaka 和 Ichihime 检测不到它们。较低量的氧化脂质再次使 Yumeyutaka 和 Ichihime 成为食品加工的良好品种。使用正常 (L-123) 和 Lox 缺陷 (L-1、L-2、L)。 -3，L-0) 品系，对豆腐的香气成分，特别是己醛进行了研究。与其他Lox缺陷品系(LOX-1、LOX-3、LOX-0)制备的豆腐相比，由L-123和L-2制备的豆腐中含有更多的1-己醇和己酸。与热压榨法相比，非热压榨法含有更多的己酸，味道更浓郁，更甜。在较高的温度和湿度条件下，储存大豆制成的豆腐中己酸和麦芽酚含量增加，这表明大豆的收获和储存条件是影响豆腐风味的重要因素。控制大豆中的 Lox 活性使我们能够使豆腐的口味和风味多样化。