Lipoxygenase activity in soybean is modulated by enzyme-substrate ratio

The off-flavour development in soybean based food and oil industry is considered as a serious problem. In soybean three lipoxygenase isozymes namely LOX-1, LOX-2 and LOX-3 which contribute to about 1 % of storage protein have been reported and are the major culprits for the generation of volatile compounds causing the off-flavour. The present study showed that the 3 lipoxygenase isozymes isolated from defatted soybean flour exhibited inhibition potential by modulating the enzyme to substrate ratio. LOX-2 was the most inhibition prone enzyme. Defatting the flour may help in reducing off-flavour generation.