Abstract
The off-flavour development in soybean based food and oil industry is considered as a serious problem. In soybean three lipoxygenase isozymes namely LOX-1, LOX-2 and LOX-3 which contribute to about 1 % of storage protein have been reported and are the major culprits for the generation of volatile compounds causing the off-flavour. The present study showed that the 3 lipoxygenase isozymes isolated from defatted soybean flour exhibited inhibition potential by modulating the enzyme to substrate ratio. LOX-2 was the most inhibition prone enzyme. Defatting the flour may help in reducing off-flavour generation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
