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| Effects of soybean heat damage on oil quality and composition |
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| DOI： |
| KeyWord:soybean heat damage soybean oil oil quality oil composition |
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| Abstract: |
| In order to provide theoretical support for the processing of heat damaged soybean, using Brazilian soybean with different degrees of heat damage as raw materials, soybean oil was extracted by Soxhlet extraction method. The acid value, peroxide value, anisidine value, total oxidation value, oxidation induction period, composition and content of triglyceride and free fatty acids, composition and content of phospholipids and tocopherol of soybean oil, and pigment content were analyzed to explore the effects of soybean heat damage on it′s oil quality and composition. The results showed that with the increase of heat damage, the acid value, peroxide value, anisidine value and total oxidation value of soybean oil significantly increased (p<0.05), and the oxidation induction period significantly decreased (p<0.05). Compared with normal soybean, the increase rates of acid value and total oxidation value of oil from severely heat damaged soybean were up to 557% and 148%, respectively. Heat demage led to hydrolysis of soybean oil, resulting in the decrease of triglyceride relative content and the increase of diglyceride and free fatty acids relative contents, and the hydrolysis reaction was dominated by Sn-1,3 hydrolysis.The oxidation reaction led to a significant decrease in the relative content of polyunsaturated fatty acids (p<0.05), and the severer the heat damage was, the more obvious the change was. Heat damage reduced the content of total phospholipids in soybean oil, and the phosphatidic acid relative content increased significantly. The tocopherol content decreased, and the loss rate of total tocopherol in oil from severely heat damaged soybean was up to 19%. Immature soybeans were more prone to heat damage, and the contents of chlorophyll, lutein and β-carotene in soybean oil were significantly different with different heat damage degrees (p<0.05). In general, heat damage of soybean will result in the change of oil composition and the decrease of quality. |
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