Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumCHARACTERIZATION OF CHANGES IN SOYBEANS CAUSEDBY TEMPERATURE TREATMENTS IN NUTRION OF HUMANSAND ANIMALSSlavko Filipović, Đorđe Psodorov, Marijana Sakač, Dragan Palić, Šandor Kormanjoš,Dragana PlavšićInstitute for Food Technology in Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, SerbiaABSTRACTSoybean is, as a source of quality protein and energy, increasingly represented inmanufacturing of food for humans and animals. Application of thermal processes insoybean leads to inactivation of anti-nutritive substances, primarily trypsin inhibitor,while the adoptability of proteins, oils and other nutritive matter increases. This studyhas examined the technological processes regarding thermal processing of soybeanthrough extrusion and hydro-thermal treatment. The study also examined technologicalparameters of dry extrusion process, hydrothermal steam treatment and steam-freethermal treatment and data concerning the nutritive value of thermally treated soybean,as well as its hygenic safety.Keywords: soybean, extrusion, hydrothermal treatment, activity of urease, trypsininhibitor, NSIINTRODUCTIONThe production of food globally, as well as locally, is becoming increasingly importantdue to evident deficit in human nutrition. In order to find a solution to this problem, it isvital to increase primary agricultural production by utilizing new technologies inbiotechnology, i.e. bioindustry [14].Various technological processes are utilized to increase nutritive value of food intendedfor human and animal use, while in soybeans the thermal process – toasting, extrusion,hydro-thermal processing, micronization, microwave treatment are intended for thispurpose [21, 16]. Extrusion processes and hydrothermal treatment are most widely usedmethods of thermal processing of soybeans [23, 8]. Locally, soybean is the mainingredient in local animal nutrition with regard to plant proteins, and it is regarded as ahigh-quality, energy feed because of its high oil content. European Union, where animalhusbandry is very intensive, uses, among other raw materials, 20 million tons of soybeanmeal and over 2 million tons of thermally processed soybeans in manufacturing ofanimal feed [5]. In recent years, our country has increasingly been using nutrients fromwhole soybean obtained by using thermal treatments. Protein-energy nutrients fromwhole soybean contains roughly 38% proteins and 20% oils, and are used inmanufacturing of animal feed, especially in animal feed compositions for youngercategories of animals (pigs, calves, lambs, chickens) which require high energy content[11]. By using thermally treated soy – extruded full-fat soya and hydro-thermally treated235
1 st WorkshopXIII International Feed Technology Symposiumsoy bean in manufacturing of animal feed, the technical problem of application of fat infeeding mixtures – the problem of greasing of animal feed, is resolved.Utilizing soybeans in human and animal nutrition is subject to previous thermaltreatment in order for inhibitory substances located in soybean, that is trypsin andhimotrypsin inhibitors [6], hemagglutinins [27], fitates [28], saponins [25], antivitaminsA, E and B 12 [15] and others, to become deactivated or to diminish in content,and simultanous increase in the nutritive value of nutrients, hygenic safety andimprovement of physical-chemical characteristics of soy.Extrusion is a technological process in which soy is exposed to high temperature andpressure during which it is mechanically processed due to forces of friction, whichcauses changes in structure. Therefore, the final product is different in chemicalcomposition, external appearance and form, and other characteristics [24] of the rawmaterial. Reduction in anti-nutritive substances (trypsin inhibitors by 97-98%) and manyphysical-chemical processes in the soybean take place during the process of extrusion[26]. Changes also occur in the structure of protein complex which is reflected inincreased digestibility of proteins. However, the negative effect of this process can beseen in diminished content of individual amino-acids, such as thermolable lysine [2].Excessively intense thermic treatment leads to a decrease in protein content, diminishedcontent of essential amino-acids and unwanted reactions – Maillard reaction, oxidationsof lipids and other reactions [20]. During extrusion the digestibility of carbohydratesincreases [17], which is reflected in changes of rheological properties of starch, whichrises while extrusion takes place, its solubility is altered in cold water, viscositydecreases, while there is also a partial or complete release of amylase and amylopectinfrom starch granules [17]. Gelatin starch that forms during excursion process isirreversible and when starch cools off its volume is usually 2 to 3 times its originalvalue.Hydrothermic processing of soya bean is a technological treatment in which soyabean isplaced inside of a special reactor (apparatus) and is exposed to saturated water steamunder pressure for a specific period of time, after which the material expands rapidly.Due to heating up, increased pressure followed by rapid expansion in soybean, the cellmembranes begin to break up, oil from sfrozome is released and inhibitory substancesare deactivated [22].Hydro-thermal processing of soyabean includes chemical changes caused by increasedtemperature and pressure, which occur as a result of rapid expansion, similarly tochemical changes in the process of excrusion. During hydro-thermal processing thesoybean remains whole or is seperated into two halves, while extrudate that hasconsistency of flour is obtained during extrusion. Hydro-thermally treated soybean islight yellow in colour with the husk which makes the product suitable for manipulation,storage and transport in dispersed state and enables extended storing periods in relationto extruded full-fat soya.236
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