摘要： 大豆制品的豆腥味与脂肪氧化酶（Lox）引起酶促的脂质过氧化作用有关。应用改进的等电聚焦凝胶电泳方法，对中国26个省900份大豆资源进行类型鉴定，发现中国大豆资源中有缺失Lox-1、缺失Lox-2、缺失Lox-3及缺失Lox-2,3的珍贵材料，其中缺失Lox-3的材料较丰富。应用电泳图谱在激光光密度计上扫描，测定酶带峰值面积，比较了同一品种及品种间各条同工酶带活性差异。通过脂肪氧化酶漂白胡萝卜素生化实验，定量测定了品种脂肪氧化酶活性。

关键词: 大豆, 脂肪氧化酶, 等电聚焦电泳, 酶活性, 峰值面积, 漂白强度

Abstract: The grass-beany flavor of soybean foodstuff is related to lipoxygenase(Lox);900 soybean cultivars in 26 provinces of China have been tested with IF:F-PAGE. The results show that there are lipoxygenase mutants in Chinese soybean cultivars,most of them are the seeds lacking Lox-3, moreover, rare materials lacking Lox-1, Lox-2, even Lox-2,3. The gels of IEF-PAGE are scanned by Ultroscan Laser Densitometer. The activity of Lox isoenzymes among the different soybean breeds is distinguished because of the different peak value of Lox isoenzymes.β-carotene bleaching technique is used to test the activity of lipoxygenase in the mutant soybean which have been selected by IEF-PAGE. Thus these materials can result in developing a batch of soybean cultivars which have desirable favor with good agronomic performance. That will be beneficial for enlarging regional production and food processing.

Key words: Soybean, Lox, IEF-PAGE, Activity, Area, Bleaching ability

中图分类号: 

• S565.101