论文部分内容阅读
The degradation of lipids was mainly responsible for the reduction of rice quality and production of stale flavor during its storage. It was proved that LOX-3, the major component of the isozymes accounting for 80% - 90% of total activity, was the key enzyme in above process. Further results indicated that the lack of LOX-3 in Daw Dam led to decrease of lipid peroxidation, alleviating the accumulation of stale flavor during storage, which is caused by hexanal, pentanal and pentanol compounds etc. Genetic survey displayed that the absence of LOX-3 was controlled by a single Mendelian recessive gene. On the other hand,
The degradation of lipids was mainly responsible for the reduction of rice quality and production of stale flavor during its storage. It was proved that LOX-3, the major component of the isozymes accounting for 80% - 90% of total activity, was the key Further results indicated that the lack of LOX-3 in Daw Dam led to decrease of lipid peroxidation, alleviating the accumulation of stale flavor during storage, which is caused by hexanal, pentanal and pentanol compounds etc. Genetic survey displayed that the absence of LOX-3 was controlled by a single Mendelian recessive gene. On the other hand,