Cereal Chem 58:260 - 264.  |  VIEW ARTICLE
Decomposition of Phospholipids in Soybeans During Storage.

Y. Nakayama, K. Saio, and M. Kito. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Changes in lipid composition of soybeans and extracted oil during storage were analyzed. After soybeans with a moisture level of 13% had been stored for six months at 35 C, 45% of the total phospholipids had decomposed, and 72% of the total phospholipids originally extracted with the oil was lost. Phosphatidylcholine and phosphatidylethanolamine decreased significantly, and phosphatidic acid and lysophosphatidylcholine increased in soybeans during storage. Considerable amounts of phospholipids were removed by the degumming procedure. However, only phosphatidic acid remained constantly at a high level in the degummed oil. No difference was found between soybeans and extracted oil in fatty acid composition of phosphatidic acid. Phospholipase D activity was found in an acetate buffer extract of homogenized soybeans. Inhibition of initially strong enzyme activity became weaker the longer the soybeans were stored.