Storage of soybeans

Chiba, H. R. Sasaki M. Yoshikawa K. Ikura. Storage of soybean under high temperature and low humidity. /. Japan. Soc. FoodNutr. 1981,34) 201-210. 

Frey, J. E. The Effects of Ozone on the Synthesis and Storage of Nutrients in Soybean Seeds. Ph.D. Thesis. Greeley University of Northern Colorado. 1972. 109 pp. 

Argentina, Brazil, China, and the United States produce the worlds largest supply of soybeans. In the United States, the midwestem soybean harvest begins in September and October when the moisture content of the soybean is 13%. These beans can be stored for about one year. Soybeans with less than 12% moisture can be stored for two years or more. Higher-moisture-content beans must be aerated and dried in bins before being shipped by truck, rail, or barge for storage in elevators or silos. 

In limited proteolysis, proteases such as pronase E hydrolyzed the 7S subunits of soy proteins more than the IIS subunits, resulting in enhanced protein solubility. Deamidation with relatively insignificant peptide bond hydrolysis that occurred during the germination of soybeans imparted to the storage protein improved solubility and emulsifying activity. On the other hand, the incorporation of phosphorus in soy proteins by the protein kinase cAMPdPK was too low to effect significant... 

Odorants that cause aroma changes, e.g. olf-flavours, may be detected by a comparative AEDA of fresh and deteriorated samples. Studies on storage defects of soybean oil [22, 51], buttermilk [52], boiled cod [53], dry parsley [54] and black and white pepper [55] are examples. 

Lodder. J., C.P. Kurtzman, and J.W. Fell The Yeasts, A Taxonomic Study, 4th Edition, Elsevier Science, New York. NY, 1998 Milner, M. and W.F. Geddes Grain Storage Studies. III. The Relation between Moisture Content, Mold Growth, and Respiration of Soybeans." Cereal Chem., 23, 225 (1946)... 

The cAEDA has further been used to detect flavor defects during storage of beer [18], butter oil [29], extruded oat meal [39], trout [50] and soybean oil [53], Furthermore, the influence of the processing on the flavor of white sesame seeds [46], strawberries [48] and apples [54] has been studied. 

Immobilized soybean peroxidase stability after ten washes and even after storage of the sample suspensions in a refrigerator (4°C) for 5 months The protein-coated microcrystals [20]... 

Figure 6. The insolubitization of soybean protein during frozen storage at —5°C and their solubility behavior in urea and mercaptoethanol (ME) (10).

Figure 8. The insolubilization of soybean protein during storage at +5°C in a concentrated state and its solubility behavior in urea ana mercaptoethanol (ME)...

Japanese Society of Food Science and Technology Figure 13. Comparison of rates of insolubilization during frozen storage between soybean protein solutions frozen immediately after preparation (heated and unheated) and frozen after 2 days of storage (heated and unheated). The heated samples were held at 100°C for 5 min prior to freezing ( ll). 

Deterioration of the physical properties of proteins during food processing or food storage can be ascribed primarily to an irreversible insolubilization of proteins. However, a deteriorative change for one purpose can be a favorable one for another purpose. In Japan, for instance, the irreversible insolubilization of soybean proteins has been utilized effectively for production of soybean protein foods, such as tofu, kori-tofu, and yuba. 

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