Cereal Chem 57:77 - 82.  |  VIEW ARTICLE
Soybean Quality Changes During Model Storage Studies.

K. Saio, I. Nikkuni, Y. Ando, M. Otsuru, Y. Terauchi, and M. Kito. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Soybean quality changes were investigated as a function of storage time under various conditions. The color of beans darkened; the acid values of extracted crude oil and the acidity of beans increased as deterioration progressed. The nitrogen solubility index, extractability of protein and of solids into soybean milk, decreased rapidly at high temperature and high relative humidity (rh) of storage. The color of soybean milk darkened and its pH decreased slightly. The hardness of tofulike gel from stored beans decreased. The levels of solids, nitrogenous constituents, sugar, and ash in the extracts obtained on water immersion definitely increased. Electron spin resonance spectra of stored beans suggested that the combination of phosphatidylcholine with the proteins in soybean milk was strengthened. Temperature and rh are both related to overall changes during storage, but rh seems to be more important.