Presented at the 46th Annual Meeting of the Institute of Food Technologists, Dallas, Texas, June 15–18, 1966.
Lipoxygenase lsoenzymes in Soybeans: Effects on Crude Oil Quality
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 4, pages 1015–1019, July 1987
How to Cite
ENGESETH, N. J., KLEIN, B. P. and WARNER, K. (1987), Lipoxygenase lsoenzymes in Soybeans: Effects on Crude Oil Quality. Journal of Food Science, 52: 1015–1019. doi: 10.1111/j.1365-2621.1987.tb14264.x
This study was a part of Project No. 60–323 of the Agricultural Experiment Station, College of Agriculture, Univ. of Illinois at Urbana-Champaign. It was supported in part by a grant from the Illinois Soybean Program Operating Board. Collaboration with Northern Regional Research Center was done under a Memorandum of Understandine (Aaeement No. 58–519B-M-1599).
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/20/86; revised 2/13/87; accepted 2/15/87.
Crude oils prepared from tempered or untempered Amsoy, Calland, and lipoxygenase-1 null soybeans were stored under accelerated conditions and examined for peroxide value and sensory characteristics. Activity of three lipoxygenase isoenzymes was reduced by two of three tempering methods; steaming under pressure was most effective. However, with the exception of pressure steam-tempered Calland beans, lipoxygenase was not completely inactivated. Peroxide values of stored oils were significantly higher than those of oils that were not stored. Cultivar differences were observed. Flavor scores for crude oils from tempered beans were not markedly different. Grassy/hay and roasted flavors were more predominant in oils from tempered than untempered beans. Tempering procedures had more effect on quality of crude soybean oils than cultivar.