Changes in soya bean lipid profiles during kinema production

Prabir K. Sarkar, Linda J. Jones, Willy Gore, Graham S. Craven, Shawn M. Somerset

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

The influence of processing on soya bean lipids during kinema production was studied. The crude lipid (CL), free fatty acid (FFA) and phytosterol contents of raw beans were 121 g, 6.9 g and 0.8 g kg- 1 dry matter, respectively. After soaking and cooking the moisture content of beans increased significantly from 121 to 749 g kg-1, whilst the lipid contents were unchanged. During a 2 day fermentation at 37°C, the lipid contents increased significantly as indicated by capillary column gas chromatography (GC) analysis of petroleum ether extracts of lyophilised samples of unfermented and fermented beans. The fatty acids, palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1), linoleic (C18: 2), linolenic (C18:3) and arachidic (C20:0) acids were identified. The major fatty acid present in all samples was the essential fatty acid, linoleic acid. All of the aforementioned fatty acids (except arachidic) were liberated during fermentation by microbial lipases, yielding approximately the same proportion of fatty acids found in unfermented beans. The unsaponifiable soya bean lipids identified by GC were campesterol, stigmasterol and β- sitosterol (ratio 1.2: 1: 3.4). Levels of these increased during fermentation by 50-61%, but remained in approximately the same proportions.

Original languageEnglish
Pages (from-to)321-328
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume71
Issue number3
DOIs
Publication statusPublished - 1 Jul 1996
Externally publishedYes

Fingerprint

beans
Lipids
Fermentation
lipids
Gas Chromatography
fermentation
Stigmasterol
Phytosterols
gas chromatography
lipid content
Cooking
campesterol
sitosterols
stigmasterol
phytosterols
soaking
petroleum
cooking
ethers
water content

Cite this

Sarkar, Prabir K. ; Jones, Linda J. ; Gore, Willy ; Craven, Graham S. ; Somerset, Shawn M. / Changes in soya bean lipid profiles during kinema production. In: Journal of the Science of Food and Agriculture. 1996 ; Vol. 71, No. 3. pp. 321-328.
@article{4040bceff76444799f3e12f74e31340a,
title = "Changes in soya bean lipid profiles during kinema production",
abstract = "The influence of processing on soya bean lipids during kinema production was studied. The crude lipid (CL), free fatty acid (FFA) and phytosterol contents of raw beans were 121 g, 6.9 g and 0.8 g kg- 1 dry matter, respectively. After soaking and cooking the moisture content of beans increased significantly from 121 to 749 g kg-1, whilst the lipid contents were unchanged. During a 2 day fermentation at 37°C, the lipid contents increased significantly as indicated by capillary column gas chromatography (GC) analysis of petroleum ether extracts of lyophilised samples of unfermented and fermented beans. The fatty acids, palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1), linoleic (C18: 2), linolenic (C18:3) and arachidic (C20:0) acids were identified. The major fatty acid present in all samples was the essential fatty acid, linoleic acid. All of the aforementioned fatty acids (except arachidic) were liberated during fermentation by microbial lipases, yielding approximately the same proportion of fatty acids found in unfermented beans. The unsaponifiable soya bean lipids identified by GC were campesterol, stigmasterol and β- sitosterol (ratio 1.2: 1: 3.4). Levels of these increased during fermentation by 50-61{\%}, but remained in approximately the same proportions.",
keywords = "Bacillus subtilis, Enterococcus faecium, fatty acids, kinema, lipids, phytosterols, soya bean, yeasts",
author = "Sarkar, {Prabir K.} and Jones, {Linda J.} and Willy Gore and Craven, {Graham S.} and Somerset, {Shawn M.}",
year = "1996",
month = "7",
day = "1",
doi = "10.1002/(SICI)1097-0010(199607)71:3<321::AID-JSFA587>3.0.CO;2-J",
language = "English",
volume = "71",
pages = "321--328",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley & Sons",
number = "3",

}

Changes in soya bean lipid profiles during kinema production. / Sarkar, Prabir K.; Jones, Linda J.; Gore, Willy; Craven, Graham S.; Somerset, Shawn M.

In: Journal of the Science of Food and Agriculture, Vol. 71, No. 3, 01.07.1996, p. 321-328.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Changes in soya bean lipid profiles during kinema production

AU - Sarkar, Prabir K.

AU - Jones, Linda J.

AU - Gore, Willy

AU - Craven, Graham S.

AU - Somerset, Shawn M.

PY - 1996/7/1

Y1 - 1996/7/1

N2 - The influence of processing on soya bean lipids during kinema production was studied. The crude lipid (CL), free fatty acid (FFA) and phytosterol contents of raw beans were 121 g, 6.9 g and 0.8 g kg- 1 dry matter, respectively. After soaking and cooking the moisture content of beans increased significantly from 121 to 749 g kg-1, whilst the lipid contents were unchanged. During a 2 day fermentation at 37°C, the lipid contents increased significantly as indicated by capillary column gas chromatography (GC) analysis of petroleum ether extracts of lyophilised samples of unfermented and fermented beans. The fatty acids, palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1), linoleic (C18: 2), linolenic (C18:3) and arachidic (C20:0) acids were identified. The major fatty acid present in all samples was the essential fatty acid, linoleic acid. All of the aforementioned fatty acids (except arachidic) were liberated during fermentation by microbial lipases, yielding approximately the same proportion of fatty acids found in unfermented beans. The unsaponifiable soya bean lipids identified by GC were campesterol, stigmasterol and β- sitosterol (ratio 1.2: 1: 3.4). Levels of these increased during fermentation by 50-61%, but remained in approximately the same proportions.

AB - The influence of processing on soya bean lipids during kinema production was studied. The crude lipid (CL), free fatty acid (FFA) and phytosterol contents of raw beans were 121 g, 6.9 g and 0.8 g kg- 1 dry matter, respectively. After soaking and cooking the moisture content of beans increased significantly from 121 to 749 g kg-1, whilst the lipid contents were unchanged. During a 2 day fermentation at 37°C, the lipid contents increased significantly as indicated by capillary column gas chromatography (GC) analysis of petroleum ether extracts of lyophilised samples of unfermented and fermented beans. The fatty acids, palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1), linoleic (C18: 2), linolenic (C18:3) and arachidic (C20:0) acids were identified. The major fatty acid present in all samples was the essential fatty acid, linoleic acid. All of the aforementioned fatty acids (except arachidic) were liberated during fermentation by microbial lipases, yielding approximately the same proportion of fatty acids found in unfermented beans. The unsaponifiable soya bean lipids identified by GC were campesterol, stigmasterol and β- sitosterol (ratio 1.2: 1: 3.4). Levels of these increased during fermentation by 50-61%, but remained in approximately the same proportions.

KW - Bacillus subtilis

KW - Enterococcus faecium

KW - fatty acids

KW - kinema

KW - lipids

KW - phytosterols

KW - soya bean

KW - yeasts

UR - http://www.scopus.com/inward/record.url?scp=0029743150&partnerID=8YFLogxK

U2 - 10.1002/(SICI)1097-0010(199607)71:3<321::AID-JSFA587>3.0.CO;2-J

DO - 10.1002/(SICI)1097-0010(199607)71:3<321::AID-JSFA587>3.0.CO;2-J

M3 - Article

VL - 71

SP - 321

EP - 328

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 3

ER -