Premium
Characterization of extruded‐expelled soybean flours
Author(s) -
Crowe Troy W.,
Johnson Lawrence A.,
Wang Tong
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/s11746-001-0341-9
Subject(s) - residual oil , food science , lipase , residual , moisture , soybean meal , chemistry , meal , pulp and paper industry , environmental science , mathematics , biochemistry , raw material , enzyme , organic chemistry , engineering , algorithm
In recent years there has been widespread growth in extruding‐expelling (E‐E) facilities for small‐scale processing of soybeans. To compete in a highly competitive market, these E‐E operations are looking for ways to optimize production of their oil and meal products for values to their customers. The objective of this study was to determine the ranges of residual oil contents and protein dispersibility indices (PDI) possible with E‐E processing of soybeans. We also characterized the partially defatted meal for other factors important in food and feed applications. Residual oil and PDI values ranged from 4.7 to 12.7% and 12.5 to 69.1%, respectively. E‐E conditions significantly influenced residual lipase, lipoxygenase (L1–L3), and trypsin inhibitor activities. Chemical compositions were different for whole, dehulled, and reduced‐moisture soybeans, with dehulled soybeans tending to produce meals having higher residual oil contents at higher PDI values. It was possible to process soybeans with different characteristics (e.g., moisture content, whole, dehulled) to produce meals and flours with wide ranges of properties, providing E‐E operators with opportunities to market value‐added products.