Quantitative Determination of the Oligosaccharides in Defatted Soybean Meal by Gas‐liquid Chromatography

Delente, Jacques; Ladenburg, Kurt

doi:10.1111/j.1365-2621.1972.tb02640.x

Cited by 39 publications

(17 citation statements)

References 3 publications

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“…In this paper the effects of a wide range of micro-organisms are reported, including combined fermentation with lactic acid bacteria under optimum conditions for acid production (Pinthong, Macrae & Rothwell, 1980). Many methods have been devised for the determination of the oligosaccharides in soyabeans, including gas chromatography (Delente & Ladenburg, 1972) and, more recently, HPLC (Black & Bagley, 1978). The latter method is to be preferred as no derivatives have to be prepared.…”

Section: Introductionmentioning

confidence: 99%

The development of a soya‐based yoghurt

Pinthong

Macrae

Dick

1980

Int J of Food Sci Tech

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The effect of fermentation on the levels of oligosaccharides present in soya milk has been determined for a number of lactic acid bacteria. The sugars in the fermented samples were quantified by high pressure liquid chromatography (HPLC) after extraction with aqueous alcohol and clearing with Carrez solution. A lipid extraction stage was found to improve the quality of the chromatograms. Oligosaccharide utilization by L. fermenti was found to be less than in some published reports, when fermentation was carried out under optimum conditions for acid production.

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Section: Introductionmentioning

confidence: 99%

The development of a soya‐based yoghurt

Pinthong

Macrae

Dick

1980

Int J of Food Sci Tech

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“…Além de produzir α-galactosidase, este fungo produz invertase (β-D-fructofuranosídeo fructohidrolase, E.C. 3.2.126), cuja combinação hidrolisa mais eficientemente os galactooligossacarídeos, convertendo-os a monossacarídeos (DELENTE;LANDERBUR, 1972). Entretanto, a presença de invertase afeta a qualidade da sacarose e, portanto, sua presença em preparações de α-galactosidase deve ser evitada (RUIZ; ACOSTA; CISNEIROS 1995).…”

Section: Cruz Batistela E Wosiacki (1981) Utilizaramunclassified

a-galactosidase: aspectos gerais e sua aplicação em produtos a base de soja

Góes

Ribeiro

2002

Sem. Ci. Agr.

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“…Quantitative determination of total soluble sugars and reducing sugars was carried out according to the method described by Gaines (1973), except that the procedure was done without the assistance of automation. The glucose, fructose, galactose, raffinose, and stachyose contents of the watersoluble sugar extracts of SF were determined by gas chromatography (Delente and Ladenburg, 1972;Becker et al, 1974;Sullivan and Schewe, 1977). For this purpose, 1 mL of the water-soluble sugar extract of SF was freeze-dried for 36 h, and the weight of the dried extract was determined.…”

Section: Extraction and Analysis Of Soluble Sugarsmentioning

confidence: 99%

Autolysis of .alpha.-galactosides of defatted soy flakes: influence on nutritive value for chickens

Angel¹,

Sell²,

Zimmerman³

1988

J. Agric. Food Chem.

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Stack, M. E.; Mislivec, P. B.; Denizel, T.; Gibson, R.; Pohland, A. E. "Ochratoxins A and B, Xanthomegnin, Viomellein and Vioxanthin Production by Isolates of Aspergillus ochraceus Registry No. OCT-A, 303-47-9. from Green Coffee Beans". J. Food Prot. 1983,46,965-968. Terada, H.; Tsubouchi, H.; Yamamoto, K.; Hisada, K.; Sakabe, Y. "Liquid Chromatographic Determination of Ochratoxin A in Coffee Beans and Coffee Products". J . Assoc. Off. Anal. Chem. 1986,69,960-964. Tsubouchi, H.; Yamamoto, K.; Hisada, K.; Sakabe, Y. "A Survey of Occurrence of Mycotoxins and Toxigenic Fungi in Imported Green Coffee Beans". Proc. Jpn. Assoc. Mycotoxicol. 1984, Tsubouchi, H.; Terada, H.; Yamamoto, K.; Hisada, K.; Sakabe, Y. "Caffeine Degradation and Increased Ochratoxin A Production by Toxigenic Strains of Aspergillus ochraceus Isolated from Green Coffee Beans". Mycopathologia 1985,90,181-186. Tsubouchi, H.; Yamamoto, K.; Hisada, K.; Sakabe, Y.; Udagawa, S. "Effect of Roasting on Ochratoxin A Level in Green Coffee Beans Inoculated with Aspergillus ochraceus". Mycopathologia 19, 16-21. 1987,97, 111-115.Autolysis of the a-galactosides of defatted soy flakea (soybean meal before toasting), accomplished through in vitro incubation of soy flakes (SF), increased reducing-sugar content from 12.6 to 57.6 mg/g and decreased raffinose and stachyose from 37 % of soluble carbohydrates to 5.1 % . A reference diet containing 30% soybean meal (SBM) and diets in which incubated SF, unincubated SF, or soy milk (steam-infusion processed SF, 87.5% moisture) replaced all or part of the SBM were fed to broiler chicks. Chicks fed

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Quantitative Determination of the Oligosaccharides in Defatted Soybean Meal by Gas‐liquid Chromatography

Cited by 39 publications

References 3 publications

The development of a soya‐based yoghurt

The development of a soya‐based yoghurt

a-galactosidase: aspectos gerais e sua aplicação em produtos a base de soja

Autolysis of .alpha.-galactosides of defatted soy flakes: influence on nutritive value for chickens

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