{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/71573"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/71573","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Genetic Studies on Lipoxygenase and Some Other Factors Possibly Associated With Soybean Oil Stability","abstract":"Two soybean accessions, plant introductions (P.I.) 133226 from Indonesia and P.I. 408251 of the U.S. Department of Agriculture germplasm collection, were found to lack lipoxygenase-1 (linoleate: O(,2) oxidoreductase, EC 1.13.11.12). Spectrophotometric assays, measurement of oxygen uptake, electrophoresis, isoelectric focusing and immunochemical studies all confirm the lack of lipoxygenase-1 (L-1) in these two genotypes. The lack of L-1 was found to hold throughout seed development and the first seven days of germination. No soybean genotypes were found which lack lipoxygenase-2 or -3. The lack of L-1 activity is inherited as a simple recessive. No maternal or cytoplasmic effects for L-1 were seen. The gene symbol Lx is assigned to the allele coding for the presence of the L-1 protein and 1x(,1) for the allele coding for the lack of the L-1 protein. The presence of L-1 in seed extracts was found to increase the in vitro bleaching of carotene and chlorophyll. L-1 appears not to play a major role in oil stability. Heating soybean seeds increases the stability of the extracted oil. The increased stability of oil from heated seeds may be the result of increased phospholipid content, but is not related to changes in fatty acid composition, free fatty acid content or tocopherol content.","abstract_html":"Two soybean accessions, plant introductions (P.I.) 133226 from Indonesia and P.I. 408251 of the U.S. Department of Agriculture germplasm collection, were found to lack lipoxygenase-1 (linoleate: O(,2) oxidoreductase, EC 1.13.11.12). Spectrophotometric assays, measurement of oxygen uptake, electrophoresis, isoelectric focusing and immunochemical studies all confirm the lack of lipoxygenase-1 (L-1) in these two genotypes. The lack of L-1 was found to hold throughout seed development and the first seven days of germination. No soybean genotypes were found which lack lipoxygenase-2 or -3. The lack of L-1 activity is inherited as a simple recessive. No maternal or cytoplasmic effects for L-1 were seen. The gene symbol Lx is assigned to the allele coding for the presence of the L-1 protein and 1x(,1) for the allele coding for the lack of the L-1 protein. The presence of L-1 in seed extracts was found to increase the in vitro bleaching of carotene and chlorophyll. L-1 appears not to play a major role in oil stability. Heating soybean seeds increases the stability of the extracted oil. The increased stability of oil from heated seeds may be the result of increased phospholipid content, but is not related to changes in fatty acid composition, free fatty acid content or tocopherol content.","abstract_has_math":false,"creators":["Hildebrand, David F."],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Agronomy","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-16T19:03:13Z","date_published":"2014-12-16T19:03:13Z","updated_at":"2026-07-22T22:26:05Z","subjects":["Agriculture, Agronomy"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8218482"],"render_values":[{"text":"(UMI)AAI8218482","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/71573","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Hildebrand, David F."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-16T19:03:13Z","10000-01-01","1982"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agronomy"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Agronomy"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/71573","(UMI)AAI8218482"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Two soybean accessions, plant introductions (P.I.) 133226 from Indonesia and P.I. 408251 of the U.S. Department of Agriculture germplasm collection, were found to lack lipoxygenase-1 (linoleate: O(,2) oxidoreductase, EC 1.13.11.12). Spectrophotometric assays, measurement of oxygen uptake, electrophoresis, isoelectric focusing and immunochemical studies all confirm the lack of lipoxygenase-1 (L-1) in these two genotypes. The lack of L-1 was found to hold throughout seed development and the first seven days of germination. No soybean genotypes were found which lack lipoxygenase-2 or -3. The lack of L-1 activity is inherited as a simple recessive. No maternal or cytoplasmic effects for L-1 were seen. The gene symbol Lx is assigned to the allele coding for the presence of the L-1 protein and 1x(,1) for the allele coding for the lack of the L-1 protein. The presence of L-1 in seed extracts was found to increase the in vitro bleaching of carotene and chlorophyll. L-1 appears not to play a major role in oil stability. Heating soybean seeds increases the stability of the extracted oil. The increased stability of oil from heated seeds may be the result of increased phospholipid content, but is not related to changes in fatty acid composition, free fatty acid content or tocopherol content.","Made available in DSpace on 2014-12-16T19:03:13Z (GMT). No. of bitstreams: 1 8218482.pdf: 2994312 bytes, checksum: 6d7cb396f7bbd147e5d509ea149fc0f0 (MD5) Previous issue date: 1982","Embargo set by: Seth Robbins for item 71739 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community indefinitely during batch ingest of legacy ETDs","U of I Only","101 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1982."]},{"key":"dc:title","label":"Title","values":["Genetic Studies on Lipoxygenase and Some Other Factors Possibly Associated With Soybean Oil Stability"]}]}],"canonical_facts":{"dc:creator":["Hildebrand, David F."],"dc:date":["2014-12-16T19:03:13Z","10000-01-01","1982"],"dc:description":["Two soybean accessions, plant introductions (P.I.) 133226 from Indonesia and P.I. 408251 of the U.S. Department of Agriculture germplasm collection, were found to lack lipoxygenase-1 (linoleate: O(,2) oxidoreductase, EC 1.13.11.12). Spectrophotometric assays, measurement of oxygen uptake, electrophoresis, isoelectric focusing and immunochemical studies all confirm the lack of lipoxygenase-1 (L-1) in these two genotypes. The lack of L-1 was found to hold throughout seed development and the first seven days of germination. No soybean genotypes were found which lack lipoxygenase-2 or -3. The lack of L-1 activity is inherited as a simple recessive. No maternal or cytoplasmic effects for L-1 were seen. The gene symbol Lx is assigned to the allele coding for the presence of the L-1 protein and 1x(,1) for the allele coding for the lack of the L-1 protein. The presence of L-1 in seed extracts was found to increase the in vitro bleaching of carotene and chlorophyll. L-1 appears not to play a major role in oil stability. Heating soybean seeds increases the stability of the extracted oil. The increased stability of oil from heated seeds may be the result of increased phospholipid content, but is not related to changes in fatty acid composition, free fatty acid content or tocopherol content.","Made available in DSpace on 2014-12-16T19:03:13Z (GMT). No. of bitstreams: 1 8218482.pdf: 2994312 bytes, checksum: 6d7cb396f7bbd147e5d509ea149fc0f0 (MD5) Previous issue date: 1982","Embargo set by: Seth Robbins for item 71739 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community indefinitely during batch ingest of legacy ETDs","U of I Only","101 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1982."],"dc:identifier":["http://hdl.handle.net/2142/71573","(UMI)AAI8218482"],"dc:subject":["Agriculture, Agronomy"],"dc:title":["Genetic Studies on Lipoxygenase and Some Other Factors Possibly Associated With Soybean Oil Stability"],"dc:type":["text"],"thesis:degree_discipline":["Agronomy"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:05Z"}