Influence of storage conditions on the quality of soybean

Taking the high quality soybean as raw material,short- term storage for 35 days,the influences of different moisture content( 10. 58%,15. 23%,20. 17%) and temperature( 20 ℃,25 ℃,30 ℃) on the crude fat content,the crude protein content,the total number of mold,quality of oil and defatted soybean meal in the soybean were investigated. The results showed that,under the condition of different temperature and moisture stored for 35 days,the crude fat and the crude protein content in soybeans didn't change obviously; but the high temperature and high moisture storage conditions could easily make soybean mildew,total number of mold increased rapidly with the highest number up to 1. 09 × 105 CUF / g; the acid value and peroxide value of soybean oil increased significantly,respectively up to 5. 21 mgKOH / g and 3. 70 mmol / kg,the content of unsaturated fatty acid decreased slightly,the largest range of reduction up to 5. 01%; the KOH protein solubility of defatted soybean meal decreased obviously,from 90. 03% to 59. 72%.