Changes of Aldehyde Levels in Defatted Soybean Extract
作者:
RYUZO SASAKI,
KATSUZUMI OKUMURA,
NAOFUMI KITABATAKE,
NORIKO KITABATAKE,
HIDEO CHIBA,
期刊:
Journal of Food Science
(WILEY Available online 1982)
卷期:
Volume 47,
issue 1
页码: 31-35
ISSN:0022-1147
年代: 1982
DOI:10.1111/j.1365-2621.1982.tb11020.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTAldehyde levels in defatted soybean extracts were measured by using aldehyde dehydrogenase. The level increased during incubation of flour‐water suspension and its centrifuged extract at pH 6.5, while it decreased markedly at alkaline pHs. This aldehyde‐eliminating activity was observed in 1:5 flour:water ratio, but was not in 1:20 flour:water ratio.14C‐labelled acetaldehyde added to 1:5 flour:water extract was converted into acetic acid. Fractionation of the extract indicated that a heat‐labile protein and a heat‐stable compound with low molecular weight were required for the aldehyde‐eliminati
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