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Effect of Soybean Maturity on Storage Stability and Process Quality
Author(s) -
TANTEERATARM K.,
WEI L. S.,
STEINBERG M. P.
Publication year - 1989
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.1365-2621.1989.tb04660.x
Subject(s) - storage protein , chemistry , food science , lipoxygenase , maturity (psychological) , fatty acid , biochemistry , enzyme , gene , psychology , developmental psychology
Hack and Williams 82 soybeans from four maturation stages were studied for storage stability and process quality. As compared to mature beans, trypsin inhibitor, urease and lipoxygenase (LA) activities were lower in immature seeds, but free fatty acid (FFA) was higher and oil was greener. During storage for six months, LA decreased and FFA increased at a faster rate in immature than in mature soybeans. Crude oil and protein contents were similar, regardless of maturation or storage time. Both 7S and US proteins increased with maturation but the 7S/11S ratio decreased. There was no change in protein during storage.