摘要
脂肪氧化酶在豆腥味形成和大豆贮藏中起重要作用。脂肪氧化酶缺失可以从根本上减轻或消除豆腥味,并提高大豆营养品质,延长保质期。从遗传机制及育种改良、检测技术与方法、脂肪氧化酶缺失对大豆贮藏的影响3个方面,综述了大豆脂肪氧化酶的研究进展。
Lipoxygenase plays an important role in the formation of beany flavor and soybean storage. Lipoxygenase deletion can reduce or eliminate beany flavor fundamentally, and improve the nutritional quality, prolong the shelf life of soybean. So the research progress of soybean lipoxygenase was reviewed from three aspects：the genetic mechanism and breeding improvement, the detection techniques and methods, the effect of lipoxygenase deletion on soybean storage.
出处
《山西农业科学》
2018年第2期303-305,共3页
Journal of Shanxi Agricultural Sciences
基金
山西省农业科学院重点攻关项目(YGG1613)
关键词
大豆
脂肪氧化酶
机制
贮藏
检测
soybean
lipoxygenase
mechanism
storage
detection
