Lox酶缺失大豆新品种耐储藏特性的研究  

STORAGE PROPERTIES OF NEW SOYBEAN VARIETIES LACKING LOX

作　　者：王若兰[1] 李浩杰[1] 孙中磊[1] 金宁[1] 

机构地区：[1]河南工业大学粮油食品学院

出　　处：《粮食储藏》2008年第3期34-38,共5页Grain Storage

摘　　要：通过对8个脂肪氧化酶缺失大豆新品种和1个正常大豆品种进行高温(40℃)耐储藏实验,实验期间对9个大豆样品的发芽率、脂肪酸值、过氧化值、粗脂肪含量、水溶性氮指数、脂肪酸成分、色泽进行检测,结果表明:脂肪氧化酶缺失大豆样品在储藏期间的品质变化比正常品种缓慢,大豆中脂肪氧化酶的缺失可在一定程度上提高大豆储藏品质的稳定性。Eight new soybean varieties of during fat oxidase deficiency and a normal soybean variety were used for high temperature （40℃）storage experiment Germination rate, fatty acid valuse, peroxide value, crude fat content, water-soluble nitrogen index, fatty acid composition, color of the nine soybean varieties were determined during storage. The results showed thatquality of the soybean varieties of fat oxidase deficiency during storage changes more slowly than normal varieties, soybean lipoxygenase deficiency can improve to a certain extent, soybeam storage stability.

关 键 词：脂肪氧化酶缺失 大豆 耐储藏 

分 类 号：S565.1[农业科学—作物学]