Effect of Soybean Maturity on Characteristics of Protein and Other Constituents

Soybeans from different maturation stages were tested for their chemical composition and storage stability. Maturation was arrested at specified times by spraying paraquat on the plant. The same level of trypsin inhibitor activity was found regardless of maturation. However, the lipoxygenase activity and phytate content were significantly lower in immature beans. Crude oil and protein contents were similar regardless of maturation. The crude oil from immature samples were greener in color and higher in free fatty acid content than that from mature ones. Both yield of isolated soy protein and ratio of 7S to 11S protein in immature soybeans were lower than that from mature. During storage, lipoxygenase activity decreased independently of maturation but free fatty acid content in the crude oil increased at a faster rate in immature beans that that from mature.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Yao, Jeng John

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8218598

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70068