Cereal Chem 49:79 - 85.  |  VIEW ARTICLE
Effect of Processing and Storage Conditions on Lipid Composition of Soy Products.

J. A. Maga and J. A. Johnson. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Of the original lipids in soybeans, about 12% remained in defatted flakes and 2.5% in isolated protein produced under commercial conditions. At these levels, residual lipids likely contribute directly to soy flavor. The majority of the lipids were triglycerides; but free fatty acids were found in relatively high concentrations, especially in the defatted flakes. Fatty acid analysis by gas-liquid chromatography demonstrated that with increased processing the level of unsaturated fatty acids was reduced. Likewise, prolonged room-temperature storage resulted in decreased unsaturated fatty acid levels.