Oxidative and frying stabilities of soybean oils with altered fatty acid and/or lipoxygenase contents

dc.contributor.advisor Pamela White
dc.contributor.author Shen, Nuo
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-08-23T18:19:53.000
dc.date.accessioned 2020-06-30T07:10:03Z
dc.date.available 2020-06-30T07:10:03Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 1995
dc.date.issued 1995
dc.description.abstract <p>Lipoxygenase (LOX)-null soybean lines, lacking LOX 2, LOX 2 and 3 and containing normal (>8.0%) or low (<3.0%) linolenate (18:3) contents were evaluated for their room-temperature storage stability, stability during frying, and oxidative stability in bread cubes stored after frying. Six genotypes of soybeans were extracted by both laboratory-scale and pilot plant-scale systems and were refined, bleached, and deodorized in the laboratory. Citric acid was added to oils during the cool-down stage of deodorization. For each system, two replications separated at the point of conditioning were evaluated for each genotype, including Century 84, L2-3, L2L3-2-4, A89-269043, A89-269043-L2, and A89-269043-L2L3;Peroxide values (PVs), fatty acid compositions, volatile compounds, and sensory evaluation were determined for several room-temperature storage conditions. To determine stability under frying conditions, each replicate (250 g) was heated to 180 ± 5°C in a minifryer. Bread cubes were fried at the beginning of heating and after 20 h of heating. Heating of the oils was continued for 10 h each day for 3 consecutive days. Sensory evaluation of the fried cubes, the peroxide values of oils extracted from the cubes, and the conjugated dienoic acid values and polymer values of the heated oils were measured. For both room-temperature and frying-temperature tests, soybean oils with low 18:3 contents were significantly more stable than were oils with normal 18:3 contents, regardless of the LOX contents of the beans;Additional soybean genotypes that contained different amounts of palmitate (16:0) and 18:3 were evaluated for oxidative stability. Soybean oils from Hardin 91, P9322, A91-282036, and HPLL were processed and analyzed. The fatty acid compositions, peroxide values, and cloud points were measured. The results showed that elevating 16:0 and/or lowering 18:3 increased the oxidative stability of soybean oils.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/11086/
dc.identifier.articleid 12085
dc.identifier.contextkey 6430639
dc.identifier.doi https://doi.org/10.31274/rtd-180813-12202
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/11086
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/64304
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/11086/r_9610987.pdf|||Fri Jan 14 18:41:49 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Science
dc.subject.keywords Food science and human nutrition
dc.subject.keywords Food science and technology
dc.title Oxidative and frying stabilities of soybean oils with altered fatty acid and/or lipoxygenase contents
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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