据日本Kitamura,K.等人报道,正常大豆种子至少含有3种脂氧合酶同功酶(L_1,L_2,L_3)。这些同功酶与令人厌恶的豆腥味有关,而豆腥味影响大豆蛋白的广泛利用。近年逐渐发现了缺乏这3种同功酶的大豆突变体,遗传研究证明,大豆种子缺乏脂氧合酶同功酶L_1,L_2和L_3分别由单一的隐性等位 According to Japan’s Kitamura, K. et al., Normal soybean seeds contain at least three lipoxygenase isoenzymes (L_1, L_2, L_3). These isozymes are associated with disagreeable beany flavor, while beany flavor affects the widespread use of soy protein. In recent years, the lack of these three isozymes was gradually found in soybean mutants, genetic studies have shown that the lack of soybean seed lipoxygenase isozymes L_1, L_2 and L_3 by a single recessive allele