Physicochemical and technological properties of soybean as a function of storage conditions

Resumo

This study aims to evaluate the effect of moisture content (9, 12, 15 and 18%) and storage temperature (11, 18, 25 and 32 °C) on the proximate composition, bulk density, protein solubility, fat acidity and fatty acid profiles of 12-months stored soybeans. The protein and fat contents decreased after 12 months of storage, with lower values observed in the grains stored with 18% moisture content at 32 °C. Significant decrease was observed in bulk density of grains stored with 15 and 18% moisture content. After 12 months of storage, significant changes in the protein solubility of 32 °C-stored soybeans were observed, regardless of the grain moisture content. The fat acidity was well controlled in grains stored with 9 and 12% moisture content, even at 32 °C. The free fatty acid profile revealed a decrease in linolenic (C18:3) acid and an increase in linoleic (C18:2) acid in grains stored at 15 and 18% moisture content. Grain stored for 12 months with 15 and 18% moisture content at 11 °C showed minimal changes in bulk density, protein solubility, lipid acid and fatty acids profile compared with those metrics determined in soybeans on the first day of storage.