Effect of combined ethanol and heat treatment on lipoxygenase activity and browning in soybean flour.

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  • エタノールと加熱の併用が大豆粉のリポキシゲナーゼ活性と褐変度に及ぼす影響
  • エタノール ト カネツ ノ ヘイヨウ ガ ダイズコ ノ リポキシゲナーゼ カッセイ ト カッペンド ニ オヨボス エイキョウ

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Abstract

We examined how a combination of ethanol and heat treatment affects lipoxygenase-1 and　lipoxygenase-2 activities and browning index in soybean flour. Lipoxygenase-1 and lipoxygenase-2 activities in soybean flour did not decrease during heating at 120 ℃ for 10 min　with not ethanol. However, lipoxygenase activities and the level of n-hexanal decreased with increasing ethanol concentration under the combinational effects of ethanol and heat treatment. The composition of the soluble protein fraction in soybean flour was analyzed using sodium dodecyl-sulfate polyacrylamide gel electrophoresis. A band corresponding to lipoxygenase was observed in the all samples, and the intensity of this band decreased with increasing ethanol concentrations under heating. The decrease in lipoxygenase activity might be caused by the insolubilization of lipoxygenase, owing to the denaturation of proteins under heating. Color index and browning index in soybean flour changed with heat treatment. However, browning index in soybean flour was no difference between difference ethanol concentrations under the heat treatment. In conclusion, the proposed method is capable of decreasing the lipoxygenase activities and inhibiting browning of soybean flour.

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