Induction of a Soybean [Glycine max (L.) Merrill] Line Lacking All Seed Lipoxygenase Isozymes

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト

Lipoxygenases are the main factors responsible for the grassy-beany flavor of soybeans and soybean products. Three soybean lipoxygenases, L-1, L-2 and L-3 have been identified. Soybean lines lacking L-1 and L-3 or L-2 and L-3 have been bred. In this study, we successfully induced a line lacking L-1, L-2 and L-3 by gamma-ray irradiation. The soybean line lacking all three lipoxygenases did not show any abnormalities when grown under field conditions, suggesting that the lipoxygenases are not essential for normal growth. The development of soybean cultivars lacking seed lipoxygenases should eliminate the need for heat treatment of soybeans to inactivate these enzymes in the processing of soybean food products.

刊行年月日
作成者 Makita HAJIKA Kazunori IGITA Yoshinori NAKAZAWA
オンライン掲載日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
29
2
開始ページ 73
終了ページ 76
言語 eng

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