Secondary extraction of soybeans using hexane-acetic acid: Effect on beany flavour removal and physico-chemical properties.

Srinivas, H. and Bhagya, Swamylingappa. and Nagin, Chand. (1992) Secondary extraction of soybeans using hexane-acetic acid: Effect on beany flavour removal and physico-chemical properties. Journal of Agricultural and Food Chemistry, 40 (2). pp. 276-279.

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Abstract

Sensory and physicochemical characteristics of soy meal obtained after secondary extraction of soy flakes using hexane containing 3 or 5% acetic acid were compared with those of hexane-extracted meal. Sensory evaluation study using the threshold dilution technique showed a 55-63 % reduction of beany flavor in treated meals. Hexane containing 5% acetic acid treatment showed total inactivation of lipoxygenase (L-1 and L-2 + L-3), but no effect on trypsin inhibitor activity. Compared to hexaneextracted meal, the nitrogen solubility index of hexane containing 3 and 5% acetic acid extracted meal showed reductions of 19 and 39%, respectively. In vitrodigestibility increased in treated sample (81.7 %) as compared to that of hexane-extracted meal (76.7% ). Gel filtration, polyacrylamide gel electrophoresis, and fluorescence emission spectrum indicated the dissociation of proteins into lower molecular weight protein fractions in treated meals; the higher the concentration of acetic acid in hexane, the greater was the extent of dissociation.

Item Type:	Article
Uncontrolled Keywords:	Sensory, physicochemical characteristics, soy meal, secondary extraction, soy flakes, hexane extracted meal
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Mar 2018 08:38
Last Modified:	28 Mar 2018 08:38
URI:	http://ir.cftri.res.in/id/eprint/5319

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