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Factors promoting the formation of nonhydratable soybean phosphatides
Author(s) -
List G. R.,
Mounts T. L.,
Lanser A. C.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540945
Subject(s) - extraction (chemistry) , phospholipase a1 , phosphorus , chemistry , cracking , phospholipid , hexane , water content , food science , moisture , phospholipase d , phospholipase , chromatography , enzyme , biochemistry , organic chemistry , geotechnical engineering , membrane , engineering
Whole, cracked and flaked soybeans were stored under a variety of conditions. After extraction with hexane, the crude oils were degummed in the laboratory, and the nonhydratable phospholipid (NHP) content was estimated from the phosphorus content of the degummed oil. Results showed that four interrelated factors promote NHP formation. These include (i) moisture content of beans or flakes entering the extraction process; (ii) phospholipase D activity; (iii) heat applied to beans or flakes prior to, and during, extraction; (iv) disruption of the cellular structure by cracking and/or flaking. Results from this study suggest that NHP formation can be minimized by control of the moisture of beans and/or flakes entering the extraction process, inactivation of phospholipase D enzyme, and optimizing temperatures during the conditioning of cracked beans or flakes.