Oligosaccharide profiles of soybeans during kinema production

P. K. Sarkar, L. J. Jones, G. S. Craven, S. M. Somerset

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

Oligosaccharide profiles of unfermented and fermented soybeans were determined by a high-performance liquid chromatographic method using a Hypersil NH2 column. In raw soybeans, mean contents of sucrose, raffinose and stachyose on a dry weight basis were 6.3, 1.9 and 4.3%, respectively (ratio of 3.3: 1: 2.3). Although soaking and cooking treatments caused a 73- 88% reduction in oligosaccharide content, fermentation lowered these levels below the limit of detection (1.0 g kg-1 dry wt), thus eliminating a potential cause of flatulence for consumers.

Original languageEnglish
Pages (from-to)337-339
Number of pages3
JournalLetters in Applied Microbiology
Volume24
Issue number5
DOIs
Publication statusPublished - 1 Jan 1997
Externally publishedYes

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Oligosaccharides
Soybeans
Raffinose
Flatulence
Cooking
Fermentation
Sucrose
Limit of Detection
Weights and Measures
stachyose

Cite this

Sarkar, P. K. ; Jones, L. J. ; Craven, G. S. ; Somerset, S. M. / Oligosaccharide profiles of soybeans during kinema production. In: Letters in Applied Microbiology. 1997 ; Vol. 24, No. 5. pp. 337-339.
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Oligosaccharide profiles of soybeans during kinema production. / Sarkar, P. K.; Jones, L. J.; Craven, G. S.; Somerset, S. M.

In: Letters in Applied Microbiology, Vol. 24, No. 5, 01.01.1997, p. 337-339.

Research output: Contribution to journalArticle

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