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Delimiting morphologically identical varieties of soybean [ Glycine max (L.) Merr .] using lipoxygenase activitity level
Author(s) -
Ayodele M. S.,
Osho S. M.
Publication year - 2005
Publication title -
feddes repertorium
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.24
H-Index - 25
eISSN - 1522-239X
pISSN - 0014-8962
DOI - 10.1002/fedr.200511063
Subject(s) - lipoxygenase , biology , flavour , glycine , botany , biochemistry , food science , enzyme , amino acid
The occurrence of beany flavour resulting from lipoxygenase activity in soybeans was sufficiently manifested in all the 22 varieties of soybean investigated. There were significant differences in the level of lipoxygenase activity among varieties. A positive correlation was observed between lipoxygenase activity and beany flavour. Lipoxygenase activity level was found reliable in delimiting the varieties. A considerable degree of overlaps and associations were observed among the varietal grouping based on lip‐ oxygenase activity values. Such overlaps corroborate the reported closeness of plant morphological attributes of the varieties. Lipoxygenase activity was therefore, considered a reliable chemotaxonomic tool that could be useful for taxa delimitation, where there are very similar morphological attributes that may hinder easy delimitation. (© 2005 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)