콩 Lipoxygenase 缺乏系統의 加工適性

Lipoxygenase are responsible for offensive grassy and green bean flavors which limit the wide utilization of soy protein products. This study was carried out to investigate the processing characteristics of soybean genotypes lacking lipoxygenase. Soybean curd made from soybeans with and without seed lipoxygenase showed nearly similar yield, while those sensory evaluation was better in lipoxygenase lacking lines than noramal one. Chemical composition of soybean curd also was similar between different genotypes, but total sugar content was higher in lipoxygenase lacking lines. Significant different quality of soymilk was showed by sensory test. The flavor and taste of soymilk were better in soybeans without seed lipoxygenase, although soymilk was made by two different processing methods. Therefore, in soybean breeding programme for food processing, lipoxygenase-lacking soybean genotypes could be useful economically and nutritionally.