Total and polar lipids in soybean protein meals

Abstract

AbstractSoybean protein meals obtained by various oil extraction methods have different neutral oil content, and they may contain differnet amounts of polar lipids. Three soy protein meals obtained by different processing methods were extracted by two solvents consecutively, chloroform/methanol (2:1, vol/vol) and water‐saturated butanol, for total lipid analysis. The organic flour (i.e., ground soybean) containted 15.52% total lipids; the high protein dispersibility index flour from extrusion‐expelling processing and the white flour from conventional solvent extraction contained 11.20 and 1.84% total lipids, respectively. Organic flour contained more polar lipids than the other two protein meals on a dry‐weight meal basis. Chloroform/methanol extracted most of the lipid from the meals, whereas water‐saturated butanol resulted in an extract with more polar lipids than that from chloroform/methanol extraction.