NDLI: Total and polar lipids in soybean protein meals

Content Provider	Springer Nature Link
Author	Wu, Yingzi Wang, Tong
Copyright Year	2003
Abstract	Soybean protein meals obtained by various oil extraction methods have different neutral oil content, and they may contain differnet amounts of polar lipids. Three soy protein meals obtained by different processing methods were extracted by two solvents consecutively, chloroform/methanol (2:1, vol/vol) and water-saturated butanol, for total lipid analysis. The organic flour (i.e., ground soybean) containted 15.52% total lipids; the high protein dispersibility index flour from extrusion-expelling processing and the white flour from conventional solvent extraction contained 11.20 and 1.84% total lipids, respectively. Organic flour contained more polar lipids than the other two protein meals on a dry-weight meal basis. Chloroform/methanol extracted most of the lipid from the meals, whereas water-saturated butanol resulted in an extract with more polar lipids than that from chloroform/methanol extraction.
Starting Page	983
Ending Page	985
Page Count	3
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	80
Issue Number	10
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2003-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Lipid extraction phospholipid class composition solvent type soybean protein meal Chemistry/Food Science Analytical Chemistry Biotechnology Industrial Chemistry/Chemical Engineering Biomaterials Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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