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KMID : 0903519870300040328
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1987 Volume.30 No. 4 p.328 ~ p.334
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Stability of Lipids by Adding Soybean and Soybean Products
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Kim Ze-Uook
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Abstract
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The stability of lipids(Soybean oil & Ramyon lipld) by adding soybean products´ extracts and Soybean, Soybean products was investigated, respectively.
1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soy bean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don´t possess antioxidative activity.
2. The Oxidation of Kamyon Lipids (beef tallow) during storage at 45℃ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted). Soy protein isolate hydrolyzate.
The power of antioxidative activity is this order: Soy protein isolate hydrolyzate $gt; Defatted Soybean hydrolyzate$gt;BHA (200ppm)$gt; Tempeh$gt;Tempeh extracts$gt;Defatted soybean.
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