ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Full-fat soybean flakes were extracted with supercritical carbon dioxide (SC-CO2) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy-beany and bitter flavors of hexane-defatted soybean flours were only minimally detectable in the optimally SC-CO2-extracted materials. Bland, defatted soybean meal prepared by SC-CO2 extraction was further processed into high-quality protein concentrates and isolates that were stable when stored under adverse conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13885.x
