芳香
甲基乙二醛
甘氨酸
化学
香米
芳香化合物
栽培
食品科学
有机化学
生物化学
植物
水稻
生物
基因
氨基酸
酶
作者
Mei‐Li Wu,Kang Ju Chou,Chunhua Wu,Jian‐Kai Chen,Tzou‐Chi Huang
标识
DOI:10.1111/j.1750-3841.2009.01166.x
摘要
2-Acetyl-1-pyrroline (2-AP) was identified as an important aroma compound of aromatic vegetable soybean. The level of 2-AP in 6 aromatic vegetable soybean lines was found to be positively correlated with popcorn-like aroma score. Comparison between aromatic and nonaromatic vegetable soybeans found that aromatic vegetable soybean contains higher concentration of methylglyoxal (MG) and Delta(1)-pyrroline-5-carboxylate (P5C) than a nonaromatic one. For MG formation-related genes, GapC was down-regulated and TPI was up-regulated in aromatic cultivar (Aromatic 7) as compared to nonaromatic control, which may contribute to the increase of MG level. Based on the data presented, a formation mechanism for 2-AP via interaction between MG and P5C in aromatic vegetable soybean was proposed.
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