The deterioration of fat in foods

Abstract

REACTIVITY OF THE GLYCERIDESC'lcncrdly spetiking, tlic nvidity with wliicli i i n unsiiturntcd fiitLy licit1 or cstor ctitcrs iiito coiiibinntioii with oxygeii iiicrciiscs \vitli iiiureiisiug nuiiibcr of doublc boiids. No nccitrritc dittn nlipciir to bo n\~ailitblc for tltc reliit,ivc riitcs of ositlittioii ol' iiiititriilly ocourriug iiioiio-, di-, iind tri-ctltctioid cicitls, bot it is probnblc that tlioy

ANTIOXIDANT EFFECT OF SOYBEAN FLOUR IN FROZEN PASTRY1

“…The manufacturing process for most soybean flour involves heating of the material. Whereas this may inactivate the cephalin, thereby reducing the possible antioxidant effect of the flour, the heating process probably would destroy the soybean enzymes, peroxidase and lipase, which otherwise would no doubt accelerate oxidation and splitting of fat in a food mixture, Ball, Axelrod, and Kies (1943) and Lea (1939). That inactivation of the peroxidase is likely to occur during the manufacturing process, is shown by the work of Sumner and Tressler (1943) who investigated the enzyme activity of a number of types of soybean meal and found no peroxidase activity in most of those tested.…”