Reduction of off-flavor generation in soybean homogenates: A mathematical model

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Mellor, Nathan ^a   Bligh, Frances ^b   Chandler, Ian ^b   Hodgman, Charlie ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Lipoxygenase; Model; N hexanal; Off flavor; Soybean

Indexed keywords

ALDEHYDE; ISOENZYME; LIPOXYGENASE; N HEXANAL; N-HEXANAL; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; BIOLOGICAL MODEL; GENETICS; METABOLISM; PLANT SEED; SOYBEAN; TASTE;

ALDEHYDES; ISOENZYMES; LIPOXYGENASE; MODELS, BIOLOGICAL; SEEDS; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS; TASTE; VEGETABLE PROTEINS;

GLYCINE MAX;

EID: 77957121452     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01733.x     Document Type: Article

References (18)

1. Andre JC, Funk MO. Determination of stereochemistry in the fatty acid hydroperoxide products of lipoxygenase catalysis. Anal Biochem 1986, 158:316-21.
2. Axelrod B, Cheesbrough T, Laasko S. Lipoxygenase from soybean. Meth Enzymol 1981, 71:441-51.
3. Bild G, Ramadoss C, Axelrod B. Effect of substrate polarity on the activity of soybean lipoxygenase isoenzymes. Lipids 1977, 12:732-35.
4. Brash A. Lipoxygenases: occurrence, functions, catalysis, and acquisition of substrate. J Biol Chem 1999, 274:23679-82.
5. Feussner I, Wasternack C. The lipoxygenase pathway. Annu Rev Plant Biol 2002, 53:275-97.
6. Fukushige H, Wang C, Simpson TD, Gardner HW, Hildebrand DF. Purification and identification of linoleic acid hydroperoxides generated by soybean seed lipoxygenases 2 and 3. J Agric Food Chem 2005, 53:5691-94.
7. Lei Q, Boatright W. Compounds contributing to the odor of aqueous slurries of soy protein concentrate. J Food Sci 2001, 66:1306-10.
8. Liavonchanka A, Feussner N. Lipoxygenases: occurrence, functions and catalysis. J Plant Physiol 2006, 163:348-57.
9. Liu K. Soybeans, chemistry, technology, and utilization 1997, New York: Chapman and Hall
10. Lozano P, Drake M, Benitez D. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. J Agric Food Chem 2007, 55:3018-26.
11. Matoba T, Hidaka H, Narita H. Lipoxygenase-2 isozyme is responsible for generation of normal-hexanal in soybean homogenate. J Agric Food Chem 1985a, 33:852-55.
12. Matoba T, Hidaka H, Kitamura K. Contribution of hydroperoxide lyase activity to normal-hexanal formation in soybean. J Agric Food Chem 1985b, 33:856-58.
13. Matoba T, Sakurai A, Taninoki N. N-hexanol formation from n-hexanal by enzyme action in soybean extracts. J Food Sci 1989, 54:1607-10.
14. Matsui K. Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism. Curr Opin Plant Biol 2006, 9:274-80.
15. Nishiba Y, Furuta S, Hajika M. Hexanal accumulation and detba value in homogenate of soybean seeds lacking 2 or 3 lipoxygenase isozymes. J Agric Food Chem 1995, 43:738-41.
16. Pulvera Z, Kitamura K, Hajika M. Oxylipin metabolism in soybean seeds containing different sets of lipoxygenase isozymes after homogenization. Biosci Biotechnol Biochem 2006, 70:2598-603.
17. Takamura H, Kitamura K, Kito M. Inhibition by lipoxygenase-3 of normal-hexanal generation in soybeans. FEBS Lett 1991, 292:42-44.
18. Zhuang H, Hildebrand D, Andersen R. Effects of polyunsaturated free fatty-acids and esterified linoleoyl derivatives on oxygen-consumption and c-6 aldehyde formation with soybean seed homogenates. J Agric Food Chem 1991, 39:1357-64.