无腥味大豆种质创新与利用

大豆是植物油和植物蛋白的主要来源,但大豆蛋白中含有3种结构不同的脂肪氧化酶同功酶,是产生豆腥味的根源,使大豆利用及加工受到限制。从1994年开始我们进行大豆脂氧酶缺失基因的转育与种质创新研究,目前获得了一批综合农艺性状优良的低腥味材料,其中绥无腥豆1号已于2002年3月通过黑龙江省农作物品种审定委员会审定,并开始应用于生产和加工领域。

Innovation and exploitation of no gamey smell soybean germplasms

Soybean is major source of botanic oil and protein.There are three kinds of different structural lipoxidase isozymes which are cause of gamey smell.The gamey smell restricts use and process of the soybean.In either squeezing the oil or processing protein, taking off the gamey smell is the main working procedure and technique.Usually adoptive high temperature and the strong sour/alkali methods denaturalize protein,reduce solubili- ty Of soybean protein,and destroy many nourishment composition and vitamin.However, the gamey smell can not be removed away completely.From 1994 we studied transfer breeding and germplasm enhancement of the soybean lipoxidase genes.We obtained some no gamey smell materials by mutant at the loci with good general agreculture traits.These materials have already been approved by the crop examine committee of Heilongjiang province officially in March 2002,and used in the production and process.