Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties

• Published in: European food research & technology Vol. 247; no. 5; pp. 1277 - 1289
• Main Authors: Ramos, Adriano Hirsch, Timm, Newiton da Silva, Ferreira, Cristiano Dietrich, de Oliveira, Maurício
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.05.2021; Springer Nature B.V
• Subjects: Acidity; Agriculture; Amplification; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Daidzein; Defects; Fermented food; Flour; Food industry; Food Science; Forestry; Genistein; Isoforms; Legumes; Lipids; Original Paper; Proteins; Seeds; Soybeans; Defective soybean; Acidity; Protein isolate; Lipase; Isoflavones
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-021-03708-y

The objective of this study was to evaluate the physicochemical and technological properties of flour, oil and protein isolate from defective soybean seeds. The seeds were classified as not defective, partially fermented, completely fermented, and burned soybeans. The intensification of defects promoted increases of 10.85, 2248.89 and 2031.98%, respectively, for ash, acidity, and oil lipase activity, and reductions of 11.25, 98.51 and 59.10%, respectively, for lipid content, protein extraction yield and protein solubility of the protein isolate, when compared to not defective soybeans. Increases in daidzein, genistein, and glycitein isoforms content were observed in the protein isolate from defective soybeans when compared to not defective soybean protein isolate. The flour, oil, and protein isolate obtained from defective seeds presented undesirable alterations for food industries. The utilization of defective soybeans will reduce the quality and yield of soybean processing when destined for oil and protein extraction. Graphic abstract