Chomges of lipids in roasted and ground soybean and ground soybean during storage.

TAKENAGA Fumio, ITOH Shingo, TSUYUKI Hideo

doi:10.3136/nskkk1962.33.28

Roasted and ground soybean ("Kinako" in Japanese) and ground soybean ("Daizuko" in Japanese) were stored under several temperatures (25, 5 and -25°C) for five months to investigate the oxidation of total lipids. The following results were obtained: (1) Acid value, peroxide value and carbonyl value of total lipids extracted from "Kinako" and "Daizuko" increased, while iodine value decreased by long storage. The change was observed at each temperature, remarkabley at higher temperature. The changes of total lipids in "Daizuko" were more notable than those in "Kinako". There was a prominent difference between those of "Kinako" and "Daizuko" after five months storage. (2) Compound lipid content in total lipids decreased, while neutral lipid content increased as storage period became longer. Furthermore triacylglycerol content in neutral lipid fraction, and phosphatidylcholine, phosphatidylethanolamine contents in compound lipid fraction showed a tendency of decrease during storage as compared with other lipid contents. (3) According to the study on the changes of fatty acid compositions in total lipids, neutral lipid fraction and compound lipid fraction, 18:2 and 18:3 acid contents decreased, while saturated fatty acid content in total acids increased with longer storage period. The changes above mentioned were observed in both samples, "Kinako" and "Daizuko", and the oxidation of total lipids in "Daizuko" were more remarkable than that in "Kinako". Moreover the oxidation of lipids in "Daizuko" were evident with higher temperature and longer period of storage.

Chomges of lipids in roasted and ground soybean and ground soybean during storage.

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