Behavior and control methods of oxidative enzymes in dough affecting flavor formation of noodle products

2023 Fiscal Year Final Research Report

• Project/Area Number: 20K13834
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Saitama Industrial Technology Center
• Principal Investigator: Narisawa Tomoyuki 埼玉県産業技術総合センター, 食品プロジェクト担当_北部, 主任 (60642676)
• Project Period (FY): 2020-04-01 – 2024-03-31
• Keywords: 小麦 / 酵素 / 揮発性成分 / アイソザイム

Outline of Final Research Achievements

To understand the behavior of lipoxygenase (LOX), which influences flavor formation in noodle products, and to explore methods for controlling this process, we analyzed the differences in isozyme composition of LOX and the volatile compounds produced from wheat dough among different wheat cultivars. The results showed that Norin61 had a high ratio of LOX-3, which generates 9-fatty acid peroxide that easily forms unsaturated aldehydes among fatty acid peroxides. This finding suggests a significant impact on the characteristic flavor of the noodles. Conversely, carotenoids are known to inhibit the formation of volatile compounds. It was presumed that flavor could be controlled by blending wheat cultivars characterized by specific enzymes and those high in carotenoids.

Free Research Field

食品化学

Academic Significance and Societal Importance of the Research Achievements

以前の研究から、国産小麦を使用した麺製品の独特な風味は、リポキシゲナーゼ(LOX)活性の高さに起因する脂肪酸酸化分解生成物であるアルデヒド類によるものであることが分かっていた。本研究成果により、このLOXのアイソザイム組成が揮発性成分生成に影響を及ぼすことが判明し、特に農林61号ではLOX活性が高いだけでなく、特異なアイソザイム組成によって独特な風味が形成されたものと考えられた。これらの結果は、様々な小麦粉加工品の開発において、狙った風味を有する製品デザインのための有用な指針を与えるだけでなく、今後、遺伝学的見地から多様な風味を有する小麦品種の開発を促進することが期待される。