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Soybeans from different maturation stages were tested for their chemical composition and storage stability. Maturation was arrested at specified times by spraying paraquat on the plant. The same level of trypsin inhibitor activity was found regardless of maturation. However, the lipoxygenase activity and phytate content were significantly lower in immature beans. Crude oil and protein contents were similar, regardless of maturation. The crude oils from immature samples were greener in color and higher in free fatty acid content than those from mature ones. Both yield of isolated soy protein and ratio of 7S to 11S protein in immature soybeans were lower than that from mature soybeans. During storage, lipoxygenase activity decreased independently of maturation but free fatty acid content in the crude oil increased at a faster rate in immature beans than that from mature ones.
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Yao et al. (1983) studied this question.
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