Secondary extraction of soybean using hexane-acetic acid: Effect on beany flavor removal and physicochemical properties

Sensory and physicochemical characteristics of soy meal obtained after secondary extraction of soy flakes using hexane containing 3 or 5% acetic acid were compared with those of hexane-extracted meal. Sensory evaluation study using the threshold dilution technique showed a 55-63% reduction of beany...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1992-01, Vol.40 (2), p.276-279
Main Authors: Srinivas, H, Swamylingappa, B, Chand, N
Format: Article
Language:English
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Summary:Sensory and physicochemical characteristics of soy meal obtained after secondary extraction of soy flakes using hexane containing 3 or 5% acetic acid were compared with those of hexane-extracted meal. Sensory evaluation study using the threshold dilution technique showed a 55-63% reduction of beany flavor in treated meals. Hexane containing 5% acetic acid treatment showed total inactivation of lipoxygenase (L-1 and L-2 + L-3), but no effect on trypsin inhibitor activity. Compared to hexane-extracted meal, the nitrogen solubility index of hexane containing 3 and 5% acetic acid and extracted meal showed reductions of 19 and 39%, respectively. In vitro digestibility increased treated sample (81.7%) as compared to that of hexane-extracted meal (76.6%). Gel filtration, polyacrylamide gel electrophoresis, and fluorescence emission spectrum indicated the dissociation of proteins into lower molecular weight protein fractions in treated meals; the higher the concentration of acetic acid in hexane, the greater was the extent of dissociation.
ISSN:0021-8561