The main factors w hich influence soybean odo r were studied , such as temperature , pH value and ionicsrength , taking dif ferent lipoxyenase lacking mutant s of soybean as materials.The result s show that w hen temperatureis 65 -80 ℃, pH is 6 -9 and ionic streng th is 0 .01mol , protein contant of them is higher and soybeanodo r is less .The results show as well that variety is the most important factor , temperature the second is for deodorization.Effect degree is D >A >C >B and the best combination for deodo rization are soybean variety ofWuxing1 , 80 ℃ of temperature , pH 7 .0 and 0 .01 mol of Ca2 +.
References:
1 Moreira MA, Tareres SR, Ramos VOT al.Hexanal prodact ion andT BA Number are reduced in soybean seeds lacking Lipoxygenseisazymes Z and 3[ J] .Agri.Food Chem ., 1993 , 41 , (1):103 -106