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High‐temperature stabilities of oils from soybeans that lack lipoxygenases
Author(s) -
Shen N.,
Fehr W.,
White P.
Publication year - 1997
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/s11746-997-0094-0
Subject(s) - lipoxygenase , food science , chemistry , citric acid , soybean oil , peroxide , linolenic acid , enzyme , fatty acid , biochemistry , organic chemistry , linoleic acid
Oils from normal or low‐linolenic acid (18:3) soybeans that lack lipoxygenase (LOX) 2 or LOX 2 plus LOX 3 activities were evaluated for their stability during frying and for oxidative stability in bread cubes stored after frying. Soybean oils were extracted by a pilot‐plant system and were refined, bleached, and deodorized in the laboratory. Citric acid was added to oils during the cool‐down stage of deodorization. Two replications, separated at the point of conditioning, were evaluated for each genotype. Each sample (250 g) was heated to 180±5°C in a minifryer. Bread cubes were fried at the beginning of heating and after 20 h of heating. Heating of the oils was continued for 10 h each day for three consecutive days. Soybean oils with low 18:3 contents were significantly ( P ≤ 0.05) more stable, as measured by conjugated dienoic acids and polymer values, than were oils with normal 18:3 contents. Low‐LOX 2 or low‐LOX 2 + 3 activity had no effect on peroxide values of soybean oils extracted from bread cubes. Sensory evaluation did not differentiate between oils that contained low or high 18:3 amounts or among oils from beans that lacked different LOX enzymes.