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Survey of soybean oil and meal qualities produced by different processes
Author(s) -
Wang Tong,
Johnson Lawrence A.
Publication year - 2001
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/s11746-001-0262-7
Subject(s) - meal , soybean meal , soybean oil , food science , chemistry , extraction (chemistry) , chromatography , organic chemistry , raw material
Soybean oil and meal produced by extruding‐expelling (E‐E) are believed to have unique characteristics compared with products produced by solvent extraction (SE). A survey was conducted to compare quality characteristics of the oils and meals produced from different types of soybean processing methods. Soybean oil and meal samples were collected three different times within a 1‐yr period from 13 E‐E mills, 8 SE plants, and 1 continuous screwpress (SP) plant. Properties of oil and meal varied considerably between different types of plants and among plants of the same type and sampling times. In general, settled crude E‐E and SP oils had significantly greater peroxide values than those of SE oils. E‐E oils contained less free fatty acid and phosphorus than did SE and SP oils. The oxidative stability (AOM) of E‐E oil was less than that of SE oil, and that of SP oil was intermediate. E‐E and SP meals had higher oil and lower protein and moisture contents than those of SE meals. Protein dispersibility indices were lower for E‐E and SP meals. Protein solubilities in KOH were similar for E‐E and SE meal, but higher than that of SP meal (62%). Rumen bypass protein values were higher for the SP meal.