here - First Legume Society Conference (LSC1)

Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Effects of thermal treatments on Maillard reaction products, phenolic compounds and
antioxidant capacity of soybean: Evaluation of potential risks and benefits
Slañana Žilić 1a , Vural Gökmen 2b , Arda Serpen 2b , Burçe Ataç Mogol 2 , Gül Akıllıoğlu 2 , Vesna
Perić 1b , Mirjana Srebrić 1b
1 Maize Research Institute, a Department of Technology and b Breeding Department, Belgrade-Zemun, Serbia
2 Department of Food Engineering, b Food Research Center, Hacettepe University, Ankara, Turkey
Given that soybean must be processed before consumption, the Maillard reaction is the main
chemical event occurring in this food ingredient during thermal processing. This study aimed to
investigate potential risks and benefits associated with thermal processing of soybean. The
browning indicators, furosine (N-ε-fructosyllysine), hydroxymethylfurfural (HMF), acrylamide
and color were determined to evaluate heat effects induced during extrusion, infrared and
microwave heating of soybean. In addition, the present work aimed to study the changes in the
phenolic compounds, as well as in the overall antioxidant properties of different soybean
products in relation to heating at 45 to 140°C during the processes. Soybean proteins were highly
sensible to Maillard reaction and the Amadori product (furosine) was rapidly formed under slight
heating conditions during extrusion and infrared heating. After a short time of extrusion and
infrared heating at 140°C and microwave heating at 135 o C for 5 min, concentrations of HMF
increased to 11.34, 26.21 and 34.97 µg/g, that is approximately 9, 20 and 27 times higher than its
initial concentrations, respectively. The present study suggests that the temperature need not be
higher than 100 o C for acrylamide to form in soybean. In addition, the reduction in moisture
during infrared heating of soybean at 140 o C to below 4% in the heat-treated soybean flakes was
critical for the accelerating acrylamide formation. The results indicate that the complex structure
of soya beans provides protection of phenolic compounds from thermal degradation, as well as
that the newly-formed Maillard reaction products (MRPs) improved the antioxidant properties of
heat treated soybean.
Acknowledgements
This study was financially supported by the Ministry of Education and Science of the Republic of Serbia (Grants no.
TR-31069).
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