• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.739-747
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• 1997

This study was performed to clarify various conditions on the test of lipoxygenase-l and to establish the application of new test method for varietal improvement of soybeans in order to decrease beany flavors. Potassium borate and Tris were used as buffer and O.1M potassium borate solution showed the best result for the lipoxygenase-l test. In the range of pH 8.5~9.0 of the buffer, 2mM linoleic acid as substrate was effective. For color development, 100$\mu$l of two solutions(KI and starch) were added to the half soybean seed, successively. The substrate solution included linoleic acid was stored safely for 10 days at 4$^{\circ}C$ in refrigerator and for 4 days at room temperature. The best result was as follows; the 1ml of substrate solution[0.1M potassium borate(pH 9.0), 0.1％ Tween-20, 2mM linoleic acid] was added to the chipped half soybean seed in l.5ml plastic tube, waited for 15 minutes, and 100$\mu$l of color development solutions(5％ saturated KI in 15％ acetic acid, 1％ starch) were added to the tube, successively. After 4 hours, the purple color was observed in the upper phase of the plastic tube in the presence of lipoxygenase-1 and milky color in absence of lipoxygenase-1. The purple color was stable from 4 to 24 hours. There was no interfering effect by lipoxygenase-2 and -3. The plastic tube should be placed in the tube stand without shaking during the lipoxygenase-l test.