Changes in the Relative Concentration of Fatty Acids in Stored Soybean Leaf Protein Concentrate

Functional properties of proteins in foods: A survey

“…330 Wolf 473 ' 474 and Rackis et al 3 53 reviewed the involvement of lipid oxidation in the flavor of soy protein products. Betschart and Kinsella 494 alluded to the role of lipid oxidation in off-flavor development in leaf proteins; the effects of lipoperoxides on peanut proteins were reviewed by St. Angelo and Ory. 414 Smith and Circle 404 and Wolf and Cowan 474 reviewed the flavor aspects of soybean and soy proteins, in relation to compounds involved and methods that have been tested to eliminate "beany" off-flavors.…”

Lipid distributions in green leaf protein concentrates from four tropical leaves

“…The coprecipitated lipids, which might range from 10 to 30% by weight of the green LPC (Byers, 1971; Edwards et al, 1975;Vander Zanden, 1974; Pirie, 1975), impart both positive and negative attributes to the LPC. On the positive side, these lipids enhance the nutritional quality of the green LPC by contributing important fatty acids, viz., oleic, linoleic, and linolenic acids (Lima et al, 1965; Hudson and Karis, 1973; Betschart and Kinsella, 1975). Negatively, because more than half the fatty acids in LPC are doubly and triply unsaturated (Buchanan, 1969), they are apt to oxidize during storage (Hudson and Karis, 1976; Hudson and Warwick, 1977).…”