Effects of storage conditions on nutritive properties of soya bean grain and soya bean products
Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda
Abstract
There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during
storage.
Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes
continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of
nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during
technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result
in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This
study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of
20oC for five months.
Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.
Keywords:
Soya bean / Soya bean products / storage conditions / biochemical changes / soja / sojini proizvodi / uslovi čuvanja / biohemijske promeneSource:
PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi, 2004, 8, 1-2, 39-42Publisher:
- Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
Collections
Institution/Community
PharmacyTY - JOUR AU - Žilić, Slađana AU - Božović, Irina AU - Šobajić, Slađana AU - Radosavljević, Milica PY - 2004 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/549 AB - There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during storage. Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of 20oC for five months. AB - Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda. PB - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad T2 - PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi T1 - Effects of storage conditions on nutritive properties of soya bean grain and soya bean products T1 - Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda VL - 8 IS - 1-2 SP - 39 EP - 42 UR - https://hdl.handle.net/21.15107/rcub_farfar_549 ER -
@article{ author = "Žilić, Slađana and Božović, Irina and Šobajić, Slađana and Radosavljević, Milica", year = "2004", abstract = "There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during storage. Fresh soya bean grain, stored upon harvest, should be considered as a living system in which numerous physiological processes continuously occur all the way to death causing different biochemical changes, the gradual loss of viability, as well as, the decrease of nutritive quality. Due to disturbance of natural forms of nutritive constituents of soya bean grain under impacts of temperatures during technological treatments of processing, biochemical processes in soya bean products can be more intensive during storage and can result in even more significant deterioration of nutritive quality, but also in the formation of compounds with a beneficial, antioxidative function. This study presents results of biochemical changes occurring in fresh soya bean grain and soya bean products stored at the temperature of 20oC for five months., Brojni su razlozi koji dovode do promena hemijskih karakteristika kako sirovog sojinog zrna tako i sojinih proizvoda tokom čuvanja. Sirovo sojino zrno, koje se čuva nakon žetve, treba posmatrati kao živ sistem u kome se neprekidno, sve do smrti, odigravaju brojni fiziološki procesi koji prouzrokuju različite biohemijske promene, postepen gubitak životne sposobnosti, kao i smanjenje nutritivog kvaliteta. Usled narušavanja prirodnih formi nutritivnih konstituenata sojinog zrna pod uticajem temperature tokom tehnoloških tretmana prerade, biohemijski procesi u sojinim proizvodima tokom čuvanja mogu biti još intenzivniji i dovesti do još značajnijeg pogoršanja nutritivnog kvaliteta ali, recimo, i do formiranja jedinjenja sa korisnom, antioksidativnom funkcijom. U ovim radu prikazani su rezultati biohemijskih promene nastalih nakon čuvanja pet meseci na temperaturi od 20oC sirovog sojinog zrna i sojinih proizvoda.", publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad", journal = "PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi", title = "Effects of storage conditions on nutritive properties of soya bean grain and soya bean products, Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda", volume = "8", number = "1-2", pages = "39-42", url = "https://hdl.handle.net/21.15107/rcub_farfar_549" }
Žilić, S., Božović, I., Šobajić, S.,& Radosavljević, M.. (2004). Effects of storage conditions on nutritive properties of soya bean grain and soya bean products. in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 8(1-2), 39-42. https://hdl.handle.net/21.15107/rcub_farfar_549
Žilić S, Božović I, Šobajić S, Radosavljević M. Effects of storage conditions on nutritive properties of soya bean grain and soya bean products. in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi. 2004;8(1-2):39-42. https://hdl.handle.net/21.15107/rcub_farfar_549 .
Žilić, Slađana, Božović, Irina, Šobajić, Slađana, Radosavljević, Milica, "Effects of storage conditions on nutritive properties of soya bean grain and soya bean products" in PTEP - Časopis za procesnu tehniku i energetiku u poljoprivredi, 8, no. 1-2 (2004):39-42, https://hdl.handle.net/21.15107/rcub_farfar_549 .