Effect of Grinding Methods on Lipid Peroxidation in an Unheated Soybean

DOI

Bibliographic Information

Other Title
  • 大豆磨砕方式が生呉中の脂質過酸化に及ぼす影響
  • -Water Slurry (Go): Grinding with a Domestic Mixer and Stone-Mills
  • ―ミキサー磨砕と石臼磨砕―

Search this article

Description

Soybeans soaked in water were ground with a domestic mixer and with stone mills (small for cereals and large for soybeans), and the effects of these different grinding methods on the lipid peroxidation of go (a ground unheated soybean slurry) were examined. The mixer increased the sample temperature during grinding, while the stone mills kept it unchanged or reduced it. Mixer grinding increased the PV and TBA values of the extracted oil with decreasing amount of the ground soybeans (30,60 or 90 g). Grinding with the small stone mill led to approximately the same PV as that by mixer grinding (90 g), but to a lower TBA value. Grinding with the large stone mill gave the smallest values for both PV and TBA. An increase in the grinding temperature tended to promote lipid peroxidation by each grinding method. Apart from the effect of temperature, however, the lipid peroxidation of go was suppressed by the use of stone mills, particularly by the large one.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390282679717909632
  • NII Article ID
    130004401326
  • DOI
    10.11402/cookeryscience1995.40.5_352
  • ISSN
    13411535
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top