녹두 및 녹두나물의 Lipoxygenase에 관한 연구 = Characteristics of Lipoxygenase in Mungbean Seeds and Mungbean Sprouts

다국어 초록 (Multilingual Abstract)

This study attempted to detect and characterize lipoxygenase isolated mungbean seeds and to relate its activity to the beany and grassy taste of mungbean products.
Lipoxygenase activity was detected in both mungbean seeds and sprouts. However, it was found that the activity decreased markedly during gemination of the seeds exhibiting 8.64×10^4 units/g dry wt for seeds and 0.28×10⁴ units/g dry wt for sprouts.
Lipoxygenase isolated from mungbean seeds and sprouts exhibited maximum activity at pH 6.8 and did not show any activity above pH 8.0.
Lipoxygenase activity generally decreased as temperature increased. The lipoxygenase activity of mung seeds showed a small amount of activity after heating to 100℃. However, mungbean sprouts heated to 70℃ did not show any lipoxygenase activity.
Sensory evaluation data showed that raw mungbean sprouts and mungbean sprouts heated to 30℃ and 50℃ showed significantly higher beany and grassy taste than sprouts heated to 70℃ to 100℃.
When vinegar and mayonnaise were added to mungbean sprouts the beany and grassy taste decreased significantly.