为了减少法巴豆成分中异味的减少,进行育种的挑战
Antonio Lippolis1, Wibke S U Roland2, Ornela Bocova1
1Plant Breeding, Wageningen University & Research, Wageningen, Netherlands.
Frontiers in plant science
|November 15, 2023
概括
培育法巴豆以减少"异味"可以增强其在植物性食品中的使用. 针对脂质氧化和多生物合成的基因可以改善可持续饮食的味道和香味.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物育种 植物育种
背景情况:
- 法巴豆 (Vicia faba L.) 是一种高产量,高蛋白质的豆类作物,对于可持续的粮食生产至关重要.
- 它在植物性食品中的采用受到影响味道和香味的不良"不味道"的限制.
- 脱口味归因于脂质氧化产品和多,如氨酸和氨酸.
研究的目的:
- 建议将淡味减轻纳入法巴豆育种计划.
- 识别关键分子和基因标,以改善法巴豆的感觉特征.
- 为了提高在植物性食品类似物中使用法巴豆的效率.
主要方法:
- 关于法巴豆风味化学的科学文献的综述.
- 鉴定参与脂质氧化的基因 (例如,脂氧基因酶,脂肪酸脱酶).
- 研究烯和沙宁生物合成途径中的基因 (例如,零素,合酶).
主要成果:
- 脂质氧化产生挥发性化合物,导致豆香.
- 沙素,素和多醇有助于导致苦味和收缩.
- 特定的基因 (lox, fad, zt, chi, chs, bas1) 被确定为改善风味的目标.
结论:
- 针对特定的基因可以减少法巴豆的异味,改善其感官质量.
- 为了扩大其在植物性食品中的作用,对法巴豆的基因改进至关重要.
- 这种方法支持开发可持续的,适应气候变化的饮食.
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