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

Valmor Ziegler, Cristiano Dietrich Ferreira, Nathan Levien Vanier, Marco Aurélio Ziemann dos Santos, Maurício de Oliveira, Moacir Cardoso Elias


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.


Glycine max; storage conditions; fat acidity; protein solubility; fatty acid profile.

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DOI: 10.3895/rebrapa.v7n3.3858


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Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.

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