The mechanism of color reversion in soybean salad oil |
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| Authors: | Ming-Tain Lai Woan-Meei Lin Yan-Hwa Chu Shih-Ling Y Chen Kwan-Shean Kong Chieh-Wu Chen |
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| Affiliation: | (1) Food Industry and Research Development Institute, Hsin-Chu, Taiwan, Republic of China;(2) Siao-Kang By-Products Factory, Taiwan Sugar Corp., Kao-Hsiung, Taiwan, Republic of China;(3) Department of Chemistry, University of Minnesota, 55455 Minneapolis, MN |
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| Abstract: | An enzymatic reaction might be the major cause of color reversion in soybean oil. During the soybean flaking process, enzymatic
reactions take place to convertγ-tocopherol to 5-(tocopheryloxy)-γ-tocopherol (γ-TED), and then further convertγ-TED to the precursors which are the cause of color reversion. The variations ofγ-tocopherol andγ-TED contents in soybean oil are accompanied by an inverse change in the precursors’ concentration. Therefore, the contents
ofγ-tocopherol orγ-TED in crude soybean oil could be used as an index for predicting the color quality (color reversion) of soybean salad oil.
Almost all the precursors (such as tocored) were converted to color-reverted substances under catalysis after bleaching treatment,
and they were converted back to the precursors during deodorization. Those precursors might be gradually reconverted into
the color reverted substances during storage to cause the color reversion in soybean salad oil. |
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