Effect of pro-oxidants on the occurrence of 2-pentyl pyridine in soy protein isolate

W. L. Boatright; A. D. Crum; Q. Lei

doi:10.1007/s11746-998-0186-5

Effect of pro-oxidants on the occurrence of 2-pentyl pyridine in soy protein isolate

W. L. Boatright, A. D. Crum, Q. Lei

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Abstract

Levels of 2-pentyl pyridine in hexane-defatted soybean flours prepared from Burlison, Stressland, and Probst varieties and a variety null for lipoxygenase 1, 2, and 3 were determined using an internal standard of deuterium-labeled 2-pentyl pyridine. These defatted flours contained from 0.06 to 0.51 ppm 2-pentyl pyridine. The flours from lipoxygenase-null and Stressland varieties of soybeans contained the lowest levels. Control freeze-dried soy protein isolates (SPl) prepared from defatted-flours all contained from 0.16 to 0.18 ppm 2-pentyl pyridine. Adding pro-oxidants (FeCl₃, CuCl₃) or exposing the protein slurries to ultraviolet light during SPl processing increased the level of 2-pentyl pyridine in the protein isolates by up to 1256 percent above the control Burlison, Stressland, and Probst SPl. The CuCl₃ and/or UV treatment contributed the largest increase in each case. The same pro-oxidant and UV treatments contributed no significant increases in the level of 2-pentyl pyridine in the protein isolates from the lipoxygenase null SPl.

Original language	English
Pages (from-to)	1379-1383
Number of pages	5
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	75
Issue number	10
DOIs	https://doi.org/10.1007/s11746-998-0186-5
State	Published - 1998

Bibliographical note

Funding Information:
Thanks to Dr. James Wilcox, Purdue University, for providing the soybeans used in this investigation. This project was funded in part by the Kentucky Soybean Promotion Board and by USDA NRICGP grant # KY9701687. Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article # 98-07-14.

Funding

Thanks to Dr. James Wilcox, Purdue University, for providing the soybeans used in this investigation. This project was funded in part by the Kentucky Soybean Promotion Board and by USDA NRICGP grant # KY9701687. Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article # 98-07-14.

Funders	Funder number
NRICGP/USDA	KY9701687
Arkansas Soybean Promotion Board

Keywords

2-pentyl pyridine
Hexane-defatted soy flour
Pro-oxidants
Soybean protein isolate
Stable isotopes

ASJC Scopus subject areas

General Chemical Engineering
Organic Chemistry

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10.1007/s11746-998-0186-5

Cite this

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title = "Effect of pro-oxidants on the occurrence of 2-pentyl pyridine in soy protein isolate",

abstract = "Levels of 2-pentyl pyridine in hexane-defatted soybean flours prepared from Burlison, Stressland, and Probst varieties and a variety null for lipoxygenase 1, 2, and 3 were determined using an internal standard of deuterium-labeled 2-pentyl pyridine. These defatted flours contained from 0.06 to 0.51 ppm 2-pentyl pyridine. The flours from lipoxygenase-null and Stressland varieties of soybeans contained the lowest levels. Control freeze-dried soy protein isolates (SPl) prepared from defatted-flours all contained from 0.16 to 0.18 ppm 2-pentyl pyridine. Adding pro-oxidants (FeCl3, CuCl3) or exposing the protein slurries to ultraviolet light during SPl processing increased the level of 2-pentyl pyridine in the protein isolates by up to 1256 percent above the control Burlison, Stressland, and Probst SPl. The CuCl3 and/or UV treatment contributed the largest increase in each case. The same pro-oxidant and UV treatments contributed no significant increases in the level of 2-pentyl pyridine in the protein isolates from the lipoxygenase null SPl.",

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author = "Boatright, {W. L.} and Crum, {A. D.} and Q. Lei",

note = "Funding Information: Thanks to Dr. James Wilcox, Purdue University, for providing the soybeans used in this investigation. This project was funded in part by the Kentucky Soybean Promotion Board and by USDA NRICGP grant # KY9701687. Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article # 98-07-14.",

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AU - Boatright, W. L.

AU - Crum, A. D.

AU - Lei, Q.

N1 - Funding Information: Thanks to Dr. James Wilcox, Purdue University, for providing the soybeans used in this investigation. This project was funded in part by the Kentucky Soybean Promotion Board and by USDA NRICGP grant # KY9701687. Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article # 98-07-14.

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Effect of pro-oxidants on the occurrence of 2-pentyl pyridine in soy protein isolate

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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