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Changes in Soybean Lipids During Tempeh Fermentation a, b
Author(s) -
WAGENKNECHT A. C.,
MATTICK L. R.,
LEWIN L. M.,
HAND D. B.,
STEINKRAUS K. H.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00375.x
Subject(s) - fermentation , chemistry , food science , palmitic acid , linoleic acid , stearic acid , linolenic acid , hydrolysis , fatty acid , oleic acid , lipase , biochemistry , organic chemistry , enzyme
SUMMARY Changes in the lipids of soybeans brought about by Rhizopus orysae during the production of tempeh were studied. The mold possesses strong lipase activity and caused the hydrolysis of over one‐third of the neutral fat of the soybean during the three‐day fermentation. The fatty acid composition of soybean tempeh was compared with that of cooked soybeans by vapor‐phase chromatography of the methylesters. The neutral fat was composed of palmitic, stearic, oleic, linoleic, and linolenic acids, with linoleic acid predominating. These acids were liberated during fermentation in roughly the same proportions found in soybeans after heating 90 min at 100°C. During the most active mold growth, proportionately higher levels of palmitic acid were found, and the level of linoleic acid was somewhat lower. Except for the depletion of some 40% of the linolenic acid in the later stages of the fermentation, there apparently was no preferential utilization of any fatty acid.