Effect of different extrusion temperatures and moisture content on lipoxygenase inactivation and protein solubility in soybeans Academic Article

abstract

• Inactivation of lipoxygenase-1, -2, and -3 and changes in protein dispersibility index (PDI) during extrusion of soybeans at different temperatures and moisture levels were studied. Soybeans were extruded at six different temperatures, ranging from 77 to 121 C, with or without holding for 30 min immediately after extrusion. Inactivation by extrusion was in the order of lipoxygenase-2 > -1 > -3. Holding for 30 min immediately after extrusion had a significant (p 0.05) effect on inactivation of lipoxygenase-3. Essentially 100% inactivation of all three lipoxygenase enzymes in extruded soybeans resulted with a PDI of about 22. Extrusion of soybeans with different moisture contents showed a rapid decrease in PDI from 68.4 to 24.2 as soybean moisture content increased from 9.2% to 16.3%.

authors

• Riaz, Mian

published proceedings

• JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

author list (cited authors)

• Zhu, S. W., Riaz, M. N., & Lusas, E. W.

citation count

• 50

complete list of authors

• Zhu, SW||Riaz, MN||Lusas, EW

publication date

• January 1996

publisher

• American Chemical Society (ACS)  Publisher

published in

• Journal of Agricultural and Food Chemistry  Journal

keywords

• Extrusion
• Lipoxygenase
• Protein Dispersibility
• Soybean

Digital Object Identifier (DOI)

• 10.1021/jf960065e

start page

• 3315

end page

• 3318

volume

• 44

issue

• 10

URL

• http://dx.doi.org/10.1021/jf960065e