MICROWAVE ROASTING EFFECTS ON ACYL LIPIDS IN SOYBEANS (GLYCINE MAX L) AT DIFFERENT MOISTURE CONTENTS

摘要

The effects of microwave roasting on acyl-lipids of soybeans were studied in relation to moisture. During microwave treatments, triacylglycerols were hydrolyzed randomly due to differences of moisture contents, but remained >72% of total lipids after 20 min roasting. Phospholipids containing amino group decreased substantially (P<0.05) in low moisture soybeans. Formation of browning substances was inhibited by increasing moisture contents. Differences (P<0.05) in fatty acid distributions occurred (with few exceptions) when soybeans were microwaved for 12 min or more. Microwave treatments for soybeans should depend on moisture contents. [References: 26]