Premium
ULTRASTRUCTURAL CHANGES IN SOYBEANS DURING PROCESSING TO YIELD DESOLVENTIZED‐TOASTED MEAL
Author(s) -
BAIR C. W.,
SNYDER H. f.
Publication year - 1980
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.1365-2621.1980.tb04094.x
Subject(s) - ultrastructure , cotyledon , extraction (chemistry) , chemistry , agglomerate , food science , yield (engineering) , biology , chromatography , botany , materials science , composite material , paleontology
Microscopic examination of conventionally processed soybeans showed that flaking was sufficient to disrupt almost all of the cotyledon cells but had little effect on protein bodies or lipid bodies. Hexane extraction changed the surface of protein bodies from smooth to granular. Desolventizing‐toasting was disruptive to cell walls and caused protein bodies to agglomerate.