Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity

• Main Authors: Žilić Slađana M., Šobajić Slađana S., Mladenović-Drinić Snežana D., Kresović Branka J., Vasić Marko G.
• Format: Article
• Language: English
• Published: University of Belgrade - Faculty of Agriculture, Belgrade 2010-01-01
• Series: Journal of Agricultural Sciences (Belgrade)
• Subjects: soya bean; oil; fatty acid; lipoxygenase; heat treatments
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-8109/2010/1450-81091001055Z.pdf

Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150°C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating. The maximum drop of the activity was observed after kernel exposure to the extrusion and micronisation processes at the temperature of 100oC. However, a significant lipoxygenase activity increase was recorded in both studied cultivars after one-minute microwave heating, i.e. at the temperature about 60°C. A further temperature increase led to a gradual denaturation of the enzyme and therefore to its decreased activity.