Implicações dos defeitos fermentado, ardido e queimado em grãos de soja no rendimento e na qualidade lipídica e proteica

Abstract

Brazil is the world's second largest producer of soybeans, whose grains have high commercial value, either for oil extraction, animal feed or human consumption. The quality of the product for consumption is related to the post-harvest stages to which the grains are submitted, among them, drying, storage, industrialization, and processing, besides the integrity of the grains, due to the presence of grains with defects. Thus, considering the importance of soybean grains, and previous studies, the grains were separated by quality, according to the concepts of Brazilian legislation, in healthy, fermented, burned and burned, being the work divided into two studies: 1) Impact of fermented, burned and burned defects on physical, chemical and bioactive compounds of soybean grains and protein concentrate properties; 2) Influence of fermented, burned and burned defects on the physical, chemical and bioactive properties of soybean oil. The results indicated that: 1) the intensification of soybean grain defects promotes lower levels of lipids, L *, b *, protein solubility, pH, the weight of a thousand grains, the yield of protein extraction and higher ash content, a*, phenolic compounds, and aglucone isoflavones. The burned and burned defects interfered in the technological and chemical quality for application in the food industry, mainly due to changes in lipid content, colorimetric parameters, pH, weight of a thousand grains and yield of protein extraction; and 2) according to the intensification of soybean grain defects the extracted oils have higher acid values, specific extinction coefficients (K232 and K270) which indicate lipid degradation and formation of aldehydes and ketones by peroxidation, lipase activity, and alter the profiles of carotenoids, unsaturated fatty acids, and lower extraction yields . The burned defect was the one that most interfered in the technological and chemical properties of the oil, possessing the highest acidity content, lipase activity, specific extinction coefficients and lower oil extraction yields, lutein, and zeaxanthin, which exert the extraction costs and refining. Defective soybeans, mainly burned, are not recommended for use in the extraction of oil, animal feed, and human consumption because they have undesirable characteristics in the food industry.