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Effects of increased temperatures on the lipoxygenase activity and changes of  soya bean fatty acids were observed in the present study. The kernels of soya  bean cultivars Bosa and ZPS 015 were subjected to the treatments of  extrusion, autoclaving, micronisation and microwave roasting. Depending on  the technological processing procedure, the kernels were exposed to  temperatures ranging from 60 to 150°C for 25 to 30 seconds during extrusion  and for 30 minutes during autoclaving. The temperature that developed in the  course of the microwave radiation and autoclaving did not cause statistically  significant differences between oil content in heat treated and fresh kernels  of soya bean. However, the oil content was higher in soya bean flakes  (micronized kernels) and lower in grits than in fresh kernels. The heat  treatments resulted in the significant decrease of the linolenic fatty acid  content. Depending on the temperature and applied heat treatments, the  content of linoleic and oleic fatty acid oscillated. High temperatures caused  changes in unsaturated fatty acids with 18 carbon atoms resulting in relative  increase of the stearic acid content. The lipoxygenase activity decreased in  correlation with increased temperatures and the time of heating. The maximum  drop of the activity was observed after kernel exposure to the extrusion and  micronisation processes at the temperature of 100oC. However, a significant  lipoxygenase activity increase was recorded in both studied cultivars after  one-minute microwave heating, i.e. at the temperature about 60°C. A further  temperature increase led to a gradual denaturation of the enzyme and  therefore to its decreased activity

Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity