Journal of Food, Agriculture and Environment

Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Physicochemical properties of aged soybean components


Neide Kiyoko Kondo Kamizake 1, Geni da Silva Varéa 2, Sandra Helena Prudencio 3 *

Recieved Date: 2014-02-24, Accepted Date: 2014-04-22


Two soybean cultivars (Coodetec 214 and BRS 267) stored under three different conditions: Accelerated aging (AA: 30°C, 84% RH, up to nine months), natural aging (NA: Ambient temperature and RH, 18 months) and control (C: -20°C and 47% RH) were evaluated regarding the influence of aging on the physicochemical properties of certain components. It was found that the phytate content did not change; and the phenolic compounds and acidity increased; and the lipids, pH, water absorption capacity and protein solubility decreased (p<0.05) during the AA and NA storage period. At 8 months, the protein electrophoretic patterns changed only for the AA condition. The natural and accelerated aging of soybean grains for both cultivars led to increased phenolic compounds and titratable acidity, reduced lipids, pH, absorption and water retention capacity and protein solubility with more pronounced changes in the accelerated aging.


Storage, proteins, acidity, phytates, phenolics, electrophoresis

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 263-268

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