Lipoxidase deactivation to improve stability, odor and flavor of full-fat soy flours
1969
Mustakas, G.C. | Albrecht, W.J. | McGhee, J.E. | Black, L.T. | Bookwalter, G.N. | Griffin, E.L.
Oxidation of soybean lipids catalyzed by lipoxidase was prevented by heat treatment of soybean meats, which were then ground to give a full-fat soy flour free of rancid odor and flavors. Our previous studies showed that lipids in cracked, dehulled, soybeans rapidly oxidized after the lipoxidase system was activated by increasing moisture content to 20%. A series of experiments are reported in which various heat treatments were evaluated for effectiveness of lipoxidase deactivation. Dry heat to 212 F, steaming, or both, deactivated lipoxidase to give flours that had low values of peroxide, conjugated diene and free fatty acid and had good flavors after 2 years' storage. Wet heat alone was also an effective treatment, whereas wet heat preceded by dry heat at 180 F gave poor flavor stability after 2 years. Gas liquid chromatography studies gave evidence that the rapid formation of volatiles in full-fat soy flours was catalyzed by an enzyme system. A 10 member taste panel was able to detect significant flavor and odor differences between oxidized and nonoxidized samples.
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