Nonpolar-volatile lipids from soy protein isolates and hexane-defatted flakes

W. L. Boatright, A. D. Crum

Research output: Contribution to journalArticlepeer-review

12 Scopus citations


Lipid extracts from two samples of commercial soy protein isolates (SPI) and two samples of commercial hexane-defatted flakes were fractionated by silicic acid-column chromatography. The material eluted with 100% chloroform was collected, further fractionated by silica solid-phase extractions, and analyzed by gas chromatography-mass spectroscopy by using mass spectra retention times of authentic standards, and Kovats indices for identification. Thirty-eight compounds were identified and quantitated in the lipid fractions from soy protein isolates (SPI); 23 of these are reported for the first time as components of SPI. An additional 13 compounds are reported for the first time as components of hexane-defatted soybean flakes. The major classes of compounds reported for the first time associated with SPI include: butyl, methyl, and ethyl esters of fatty acids; phenols, diphenyls and phenyl esters; and abietic acid derivatives. Dehydroabietinal at 0.180 to 0.191 ppm of the protein isolates was the most abundant aldehyde in the SPI lipid extracts The third most abundant aldehyde found in SPI after dehydroabietinal and hexanal was 2-butyl-2-octenal (0.065 to 0.086 ppm). Dehydroabietic acid methyl ester was present in SPI (0.309 to 0.459 ppm). Dehydroabietene (0.628 ppm) and abietatriene (0.396 ppm) were tentatively identified in one sample of hexane-defatted flakes.

Original languageEnglish
Pages (from-to)461-467
Number of pages7
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number4
StatePublished - 1997


  • 2-butyl-2-octenal
  • Butyl esters
  • Dehydroabietic acid methyl ester
  • Dehydroabietinal
  • Gas chromatography
  • Hexane-defatted soybean flakes
  • Lipids
  • Mass spectroscopy
  • Phenols
  • Soy protein isolates

ASJC Scopus subject areas

  • General Chemical Engineering
  • Organic Chemistry


Dive into the research topics of 'Nonpolar-volatile lipids from soy protein isolates and hexane-defatted flakes'. Together they form a unique fingerprint.

Cite this