Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Yoshida, Hiromi; Kajimoto, Gorō

doi:10.1111/j.1365-2621.1988.tb07835.x

Cited by 43 publications

(32 citation statements)

References 18 publications

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“…Energy absorption during treatment is attributable to two principal processes, the increased temperature and the vaporisation of water in the food. 36 The results concerning total protein agree with those of Cotteril et al 34 and the ash content presented similar levels to those obtained by Posati and Orr 37 in raw samples. Neither parameter showed signi®cant differences (p`0.01) from those obtained after traditional cooking (Table 2).…”

Section: Moisture and Protein Contentsupporting

confidence: 91%

“…These observations suggest that a high water content in a particular food would protect triglycerides during heating. 36 Similarly, a higher water content is accompanied by a small reduction in unsaturated fatty acids after microwave treatment of a similar length to that applied above. 41 The data concerning the presence of conjugated trienes point to a greater stability of the triglyderide fraction compared with the phospholipid fraction, 39 probably because the triglycerides in egg are low in polyunsaturated fatty acids.…”

Section: Lipid Content and Fatty Acid Compositionmentioning

confidence: 79%

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Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Murcia

Martínez‐Tomé

Cerro

et al. 1999

J. Sci. Food Agric.

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Section: Moisture and Protein Contentsupporting

confidence: 91%

Section: Lipid Content and Fatty Acid Compositionmentioning

confidence: 79%

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Murcia

Martínez‐Tomé

Cerro

et al. 1999

J. Sci. Food Agric.

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“…The total weight of the 100 seeds thus treated was 106.4 6 2.3 g. After covering the dishes, the seeds were microwaved for 6, 12, 20 or 30 min [5]. As soon as they were removed from the oven after each treatment, the internal temperature of the treated seeds was determined as previously described [6].…”

Section: Microwave Roastingmentioning

confidence: 99%

Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatment

Yoshida

Tomiyama

Hirakawa

et al. 2004

Euro J Lipid Sci & Tech

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Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatmentWhole pumpkin seeds (Cucurbita spp.) of two cultivars were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the whole seeds, and were investigated not only for the different acyl lipids and their fatty acid compositions, but also for the molecular species of triacylglycerols (TAGs). A modified argentation TLC procedure, developed to optimize the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the chain-length of fatty acid groups. With a few exceptions, dioleopalmitin (5.8-18.8 wt-%), dipalmitolinolein (8.1-8.8 wt-%), triolein (6.3-20.5 wt-%), palmitoleolinolein (15.0-16.1 wt-%), dioleolinolein (16.7-23.0 wt-%), dilinoleopalmitin (4.6-15.4 wt-%) and dilinoleolein (6.7-19.4 wt-%) were the main TAG components. When pumpkin seeds were microwaved for 20 min or more, significant differences (p ,0.05) occurred in the acyl lipids as well as their fatty acid distributions with a few exceptions. Therefore, microwave roasting caused a significant decrease (p ,0.05), not only in TAGs molecular species containing more than 4 double bonds, but also in the amounts of diene species present in triacylglycerols. These results contribute to the study of the functional properties of pumpkin seed products.

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“…The total weight of the 300 seeds treated was 44.0 ± 0.1 g. After covering the dishes, the seeds were microwaved for 6, 12, 20 or 30 min [12]. As soon as they were removed from the oven after each treatment, the internal temperature of the treated seeds was determined as previously described [13].…”

Section: Microwave Roasting and Lipid Extractionmentioning

confidence: 99%

Molecular species of triacylglycerols in the hulls of sunflower seeds (Helianthus annuus L.) following microwave treatment

Yoshida¹,

Hirakawa²,

Mizushina³

et al. 2002

Eur. J. Lipid Sci. Technol.

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Commercially available sunflower seeds (Helianthus annuus L.) used in this work were grown during the summer of 2000 (Aichi, Japan). The seed cultivars (Takii Seed Co, Kyoto, Japan) were selected for uniformity based on Molecular species of triacylglycerols in the hulls of sunflower seeds (Helianthus annuus L.) following microwave treatment Whole sunflower seeds (Helianthus annuus L.) were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The hulls were then stripped from the seeds. Molecular species and fatty acid distributions of triacylglycerols (TAGs), isolated from total lipids in the hulls, were analyzed by a combination of argentation thin-layer chromatography (TLC) and gas chromatography. A modified argentation TLC procedure, developed to optimize the separation of the TAGs, provided 10 different groups of TAGs, based on both the degree of unsaturation and the total fatty acid chain-length. Dilinoleolein (29.5-30.2 wt-%), trilinolein (18.2-24.2 wt-%), dilinoleopalmitin and dilinoleostearin (17.0-18.1 wt-%), palmitoleolinolein and stearoleolinolein (11.4-14.0 wt-%) and dioleolinolein (7.5-8.6 wt-%) were the main TAGs detected after microwave roasting. However, roasting caused a significant decrease (p < 0.05), not only in TAG molecular species containing more than four double bonds, but also in the amounts of diene species present in TAGs. These results suggest that microwaves should affect TAGs in the hulls more significantly (p < 0.05) than those in the sunflower kernels.

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Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Cited by 43 publications

References 18 publications

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven

Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatment

Molecular species of triacylglycerols in the hulls of sunflower seeds (Helianthus annuus L.) following microwave treatment

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