抄録
Lipoxygenase (LOX)(EC 1,13,11,12) is widely distributed in the plant kingdom. Plant LOXs are thought to have a significant importance on food quality. For instance, they are responsible for `beany` and `green` flavors whether they are desirable or undesirable. Among many crops, buckwheat (Fagopyrum esculentum Moench) has a characteristic flavors in its flour. Flavor compounds of buckwheat flour are mainly consist of alcohols, aldehyds and ketones. Among them, several volatile compounds such as n-haxanal were the same compounds produced from unsaturated fatty acid such as linoleic acid by LOXs activity in soybean seed. Therefore, we focused on LOX in buckwheat flour. However, very little work has focused on LOX in buckwheat flour. To investigate the occurrence of the LOX protein in buckwheat seed, we perform the immunoblotting analysis using a LOX specific antibody. Buckwheat seeds had at least two LOX isozymes, and were localized in embryo.
