优异大豆种质简介（二）一脂肪氧合酶缺失材料约占大豆蛋白含量２％的脂氧酶能引起大豆不饱和脂肪酸氧化，产生乙醛，便加工过程中产生豆腥味，影响大豆蛋白产品的品质。一般以酸、乙醇、加热或抗氧化剂处理来减少不良气味，这样既增加了生产成本，又使加工工艺复杂化。因... Introduction of excellent soybean germplasm (II) A lipoxygenase-deficient material about 2% of the soy protein content of the lipoxygenase can cause oxidation of unsaturated fatty acids, produce acetaldehyde, the process will produce beany flavor, the impact of soy protein Product quality Generally acid, ethanol, heat or antioxidants to reduce the bad odor treatment, so that not only increases the production costs, but also make the process more complicated. because...