Lipoxygenase 결여 콩 계통의 나물 특성 및 Lipoxygenase 활성

This study was conducted to see the feasibility of breeding for sprout soybean cultivar with minimum beany flavor using lipoxygenase-less lines. Lipoxygenase-less cultivar Jinpumkong2 was crossed by lipoxygenase containing Gwangankong, Sobaeknamullkong, and Pureunkong as paternal parent and 24 lipoxygenase-less lines derived from those 3 combinations were selected and those lines were evaluated with their parental cultivars. Germination rate showed no difference between Iipoxygenase-less lines and their parental cultivars, however, rates of normal sprout of those and Jinpumkong2 were 63 and 56%, and were lower than that of paternal parents. Hypocotyl length of those was same as Jinpumkong2, however, shorter than paternal parents. Texture characteristics including hardness, cutting force and mastication of 96 hour-cultured sprout of lipoxygenase-less lines showed higher value than that of their parental cultivars. Lipoxtgenase isozyme was not detected in the sprout cotyledon of lipoxygenase-less lines, however it was observed in the sprout hypocotyl of all the used genotypes. Though lipoxygenase activity in the seed of lipoxygenase-less lines was lower than that of Ji”pumkong2(0.477, M 234 nm min-1 mg meal-1), 2 lines revealed more than 0.5 value. Lipoxygenase-activity of 2 day-cultured sprout(both cotyledon and hypocotyl) was the highest, decreased in 3 days after culture and re-increased thereafte1: Several lipoxygenase-less lines with lower lipoxygenase activity of sprout than Jinpumkong2 were selected and this suggested the possibility of breeding lines for soy-sprout with low beany flavor.